What Is Piccata Sauce Made Of? A Complete Breakdown
A bright, tangy, and buttery Piccata Sauce that elevates any dish! 🍋✨ Made with white wine, lemon juice, capers, and butter, this quick 15-minute sauce is perfect over chicken, fish, shrimp, or pasta. It’s rich, velvety, and packed with fresh, zesty flavor.
Ingredients
For the Sauce:
- Salted Butter – Adds richness and smooth texture.
- Extra Virgin Olive Oil – Helps create a silky base.
- Garlic – Gives depth and savory aroma.
- Shallot – Milder than onion adds delicate flavor.
- All-Purpose Flour – Thickens the sauce slightly.
- Dry White Wine – Enhances flavor and deglazes the pan. Can be substituted with chicken broth.
- Chicken Broth – Adds a rich savory depth.
- Fresh Lemon Juice – Brings the signature bright tangy taste.
- Capers – Gives a salty briny kick.
Instructions
1️⃣ Sauté the Aromatics:
- In a large skillet, melt butter over medium heat.
- Add garlic and shallots, cooking for 3 minutes until fragrant.
2️⃣ Make the Roux:
- Whisk in olive oil and flour, stirring continuously.
- Cook for about 5 minutes until the mixture turns golden.
3️⃣ Add the Liquids:
- Pour in white wine and chicken broth, whisking constantly.
- Let it simmer until slightly thickened and reduced by half.
4️⃣ Finish the Sauce:
- Stir in fresh lemon juice and capers.
- Taste and adjust seasoning if needed.
- 5️⃣ Serve & Enjoy!
- Drizzle over chicken, fish, shrimp, or pasta for an elegant, restaurant-quality meal!
Notes
- No Wine? No Problem! – Replace it with extra chicken broth and a splash of apple cider vinegar.
- For a Creamy Version – Stir in ¼ cup of heavy cream for a velvety finish.
- Make Ahead – Store in an airtight container in the fridge for up to 4 days.
- Reheating Tip – Warm over low heat and add a splash of chicken broth if it thickens too much.