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Tofu piccata served with sautéed vegetables

Name: Piccata Sauce

Summary: A zesty, buttery classic Italian-American sauce made with lemon juice, capers, butter, and wine or broth. Perfect over chicken, fish, tofu, pasta, or vegetables, this quick and easy sauce brings restaurant-quality flavor to your home kitchen in minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: sause
Cuisine: Italian-American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • Serves 4
  • 4 tablespoons unsalted butter divided
  • 2 cloves garlic minced (optional)
  • 1/3 cup dry white wine or chicken broth substitute
  • 1/2 cup chicken broth or vegetable broth for vegetarian
  • 1/4 cup freshly squeezed lemon juice about 1–2 lemons
  • 2 tablespoons capers rinsed and drained
  • Salt and black pepper to taste
  • Fresh chopped parsley optional, for garnish

Equipment

  • Equipment:
  • Medium skillet
  • Whisk
  • Measuring cups and spoons
  • Citrus squeezer or reamer
  • Garlic press or knife (optional)
  • Fine mesh strainer (for rinsing capers)

Method
 

  1. Instructions:
  2. In a medium skillet over medium heat, melt 2 tablespoons of butter. Add minced garlic if using, and sauté for about 30 seconds, being careful not to brown it.
  3. Add white wine and simmer for 2–3 minutes to reduce slightly and burn off the alcohol.
  4. Stir in the lemon juice and chicken broth. Simmer gently for 3–4 minutes until slightly reduced.
  5. Add the rinsed capers and stir to combine.
  6. Turn off the heat and whisk in the remaining 2 tablespoons of cold butter, one at a time, to emulsify and thicken the sauce.
  7. Season with salt and pepper to taste. Garnish with fresh parsley if desired.
  8. Serve immediately over your preferred dish.

Notes

Notes:
For a creamy variation, add 1/4 cup of heavy cream before whisking in the final butter.
Substitute wine with more broth for an alcohol-free version.
Use vegan butter and veggie broth for a plant-based alternative.
Sauce can be stored in the fridge for up to 4 days and reheated gently on low.