Holiday Recipes

If you’re fishing for a way to make waves on your next seafood night, this lemon caper beurre blanc sauce recipe will have you hook, line, and sinker! Mild and subtle minced shallots enhance the flavors of dry and crisp white wine, which blends perfectly with zesty lemon juice and briny capers, then achieves an impeccable creamy consistency once rich heavy cream and savory butter are added, resulting in a sauce so magnificent, you’ll be tempted to enjoy it on its own! Why We Love This Seafood Sauce Recipe This easy-to-make and impressive sauce was designed to enhance your favorite seafood fillet dishes and pairs exquisitely with Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon! The uniquely rich flavor profile that is the hallmark of these sustainably wild-caught fillets will deepen to unbelievable levels and deliver a seafood dish that’s as luxurious to taste as it is simple to create. Tools You Will Need Before You Start 1 Medium Stainless-Steel Saucepan Whisk Food thermometer Lemon Caper Beurre Blanc Sauce Simple lemon caper beurre blanc is delicious paired with salmon fillets or your favorite seafood. 2 tablespoons shallots, minced1/2 750 ml bottle of chenin blanc or sauvignon blanc wine1 medium lemon, juiced1 tablespoon capers, drained1 cup heavy cream8 oz. unsalted butter1/2 teaspoon kosher salt Add shallots and wine to a medium stainless-steel saucepan over high heat, then reduce wine for about 12 minutes or until almost completely reduced.Add lemon juice and capers and reduce for about 1 minute.Add cream and bring to a boil, reducing by half for about 2-3 minutes on medium heat.Reduce cream until desired thickness is achieved.Chef’s Note: This step can be done up to 1 hour before serving.Reduce heat to low until serving, stirring every 15 minutes – if oven is on for another element of your meal, burner can be turned off, and sauce will be kept warm by oven heat.Chef’s Note: While holding sauce, maintain a temperature no cooler than 100 degrees Fahrenheit and no hotter than 130 degrees Fahrenheit, as per a food thermometer.Cut butter into half-ounce cubes and add one at a time – waiting until each cube is almost fully incorporated before adding another – while constantly stirring with a whisk.Chef’s Note: If sauce starts to separate on the edges and thins, add butter faster and lift pot off burner. If sauce thickens too much, add butter slower.Once all butter has been added and incorporated, remove from heat, season to taste with salt, and serve over your preferred fish fillets, like Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon. SaladFrenchlemon caper beurre blanc Responsibly sourced and flash frozen day of catch to preserve the quality for the best seafood experience in every bite.

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