White Wine-Butter Sauce with Capers

Name: White Wine-Butter Sauce with Capers
Yield: Serves 4 (Makes about 2/3 cup)
Ingredients: 1/2 cup, white wine; 1/4 cup, water (or liquid used if steaming fish); 1 tablespoon, capers, drained and brine reserved to yield 1/2 teaspoon brine, capers coarsely chopped; 4 tablespoons, unsalted butter, chilled and cut into small pieces; 1 teaspoon, chopped fresh parsley leaves

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Appears in Cook's Illustrated March/April 1995

Fish & Seafood

Quick

Sauces

This sauce matches quite well with fish and seafood. It is not a thick sauce; rather it bathes the fish with a light coating.

SERVES4 (Makes about 2/3 cup)

TIME10 minutes

WHY THIS RECIPE WORKS

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than...

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