Caper Cream Sauce


  • 12 oz of White cooking wine
  • 1 jar of capers drained
  • 2 teaspoons fresh garlic minced
  • 3 cups of heavy cream


  1. Cook on stove top to ½ reduction
  2. Add heavy cream
  3. Pinch of cracked pepper
  4. Reduce to desired thickness

This sauce can be used with many different dishes. I like to use this sauce with the “Wild Salmon done right“.

The other piece this recipe needs is the grit crust. That recipe will be added later

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