White Wine Caper Cream Sauce


  • 2 Tblspns Shallots (minced)
  • 4 Tblspns Butter
  • 3/4 Cup White Wine (dry)
  • 1 Tblspn Flour
  • 1 Tblspn of good Dijon mustard
  • 1/4 cup Heavy Cream
  • 1/4 - 3/4 cup Water (to taste)
  • 1 pinch of Salt
  • Dash of Garlic Powder
  • 2 Spoonfuls of Capers (lightly chopped)
  • 1 Sm Tomato (diced)
  • 2 Tblspns Dill (fresh)


This sauce works best over salmon or chicken.

Tip: Be careful not to over salt keeping in mind capers will be added later.

Step 1

Saute shallots in 2 tblspns of butter over med-high heat. Once they become fragrant & translucent, add the white wine and allow the alcohol to cook off (1-2 minutes).

Step 2

Turn the heat down to medium and add 2 tblspns of butter and 1 tblspn of flour to make the roux. Whisk to combine.

Step 3

Next add the water, heavy cream, a pinch of salt and garlic powder. Mix well. If it appears too thick, add some water. If it’s not thick enough, add a little more flour until you get a sauce-like consistency.

Step 4

Add the capers and dill, simmer for a few minutes. Add the tomatoes at the very end, remove from heat.

Tip: This sauce can be made beforehand and reheated. If you do this, do not add the tomatoes until you have reheated the sauce.

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