Ingredients:

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, finely minced (about 2 tablespoons)
• 2 cloves garlic, minced
• 3 tablespoons capers, rinsed and roughly chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• Zest of 1 lemon
• 1/4 cup fresh lemon juice (approximately 1-2 lemons)
• 1/4 cup chicken or vegetable broth (low sodium)
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes (optional)

Instructions:

1. Prepare your mise en place: Measure and prepare all ingredients before beginning. This sauce comes together quickly, so having everything ready ensures smooth preparation.
2. Melt the fat base: In a medium saucepan or skillet over medium heat, combine 2 tablespoons of butter with the olive oil until the butter is melted and beginning to foam slightly.
3. Build the aromatic base: Add the minced shallot and sauté for 1-2 minutes until translucent but not browned. Add the garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add capers: Stir in the rinsed and chopped capers, cooking for about 1 minute to allow their flavor to bloom in the fat.
5. Deglaze with wine: Pour in the white wine, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan. Allow the wine to reduce by half, approximately 2-3 minutes.
6. Introduce citrus elements: Add the lemon zest and juice, then the broth. Bring to a gentle simmer and allow to reduce slightly, about 2-3 minutes.
7. Finish the sauce: Remove the pan from heat and whisk in the remaining tablespoon of butter until melted and incorporated. This technique, called "mounting with butter," creates a silky, emulsified texture.
8. Season: Stir in fresh parsley, taste, and adjust with salt, pepper, and red pepper flakes if using.