White Pasta Sauce with Chunks

Prep 5 m
Cook 25 m
Ready In 30 m

  • Lemon juice from 1 lemon squeezed (3 TBSP)
  • ½ cup chicken Broth
  • ½ cup white wine
  • 1 chopped shallot
  • 3 cloves of garlic
  • 1 ½ tablespoon of parsley
  • 1/2 teaspoon kosher salt
  • Dash of black pepper
  • ½ tablespoon of Mediterranean Herb paste
  • ½ cup near frozen butter
  • 1 tablespoon Heavy Whipping Cream if needed

Saute shallot and garlic with 2 tablespoon lemon for 30 seconds

Add ½ cup chicken broth – heat high – reduce. Add ½ cup wine – reduce

Work in butter by rolling pan. Remove heat

Add salt and pepper. Stir and taste. If needed, add the last ¼ tablespoon lemon

Add parsley

Combine with penne or other pasta

Top with parmesian

Lemon-Caper Beurre Blanc

Prep 5 m
Cook 25 m
Ready In 30 m

Makes about 1/2 cup

  • 1/4 cup fresh lemon juice, or more if needed
  • 1 tbsp white wine vinegar
  • 1 tbsp minced shallot
  • 1/2 cup very cold unsalted butter in one piece, or more if needed
  • 1 tbsp drained capers, chopped
  • 1 tbsp chopped fresh flat-leaf parsley
  • 2 tsp finely grated lemon zest
  • 1/4 tsp kosher salt and
  • Freshly ground black pepper

In a small saucepan, combine the lemon juice, vinegar, and shallot and bring to a boil over medium-high heatCook, stirring and scraping the sides of the pan occasionally with a heat-resistant rubber spatula, until the liquid is reduced to about 2 tbsp, 4 to 5 minutes

Add the butter and start stirring it around in circles with a whisk, a fork, a wooden spoon, or anything that lets you “stab” the hunk of butter so that you can move it around easily

The butter will start to melt and the mixture will bubble and boil around the edges. The melted butter should look creamy, rather than melted and oily

Keep stirring and blending until almost all of the butter is incorporated, then remove the pan from the heat as you work in the last bit

Whisk in the capers, parsley, lemon zest, salt, and a few generous grinds of pepper. Taste and adjust the seasoning if needed

If the sauce is still very sharp, whisk in another 1/2 tbsp cold butter

If possible, serve right away

  • Recipe from Martha Holmberg