Main Dishescookwell
Piccata Pan Sauce
Try this pan sauce on chicken or fish!
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
📝 Preparation Steps
1
Start the roux & aromatic base
2
Add the cooking oil to a pan over medium-low heat. Add flour and garlic, and toast over medium heat until fragrant but no color develops. Add in the black pepper & lemon zest to bloom their flavor.
Cooking oil, 15 gFlour, a spoonfulGarlic, 1-3 clovesBlack Pepper, a sprinkleLemon zest, a pinch
3
Deglaze with the acidic elements
4
Before the garlic or flour browns, deglaze with white wine. The sauce should simmer immediately and begin to thicken up from the flour base. Add the capers & lemon juice. If the sauce is already thick at this point, add a bit more wine (or water) to thin it out to a fairly loose consistency (the butter will thicken it back up to a glaze in the next step).
Garlic, 1-3 clovesFlour, a spoonfulWhite wine, 120 gCapers, 30 gLemon juice, 15 gButter, 45 g
5
Adjust sauce & serve
6
Turn off the heat. Stir in one cube of cold butter at a time to emulsify into the sauce and thicken it into a loose glaze. Stir in chopped herbs, and adjust with salt as needed. Serve immediately over a cooked protein of choice.
Butter, 45 gSalt, to taste
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