Garlic-Caper Beurre Blanc

1. Cook Aromatics

Heat a small pot over medium heat and add the first portion of unsalted butter (15g). Allow the butter to melt but not brown. Add the sliced garlic and capers to the pot. Sweat them until the garlic is soft and fragrant, taking care not to let the garlic turn brown, as this would introduce a bitter taste. This will take about 2-3 minutes.

2. Deglaze

Pour in the dry white wine (45ml) and let it reduce by about 80%, which concentrates the flavors and cooks off the alcohol. This deglazing process will also lift any flavorful bits stuck to the bottom of the pot, enhancing the overall taste of the sauce. Keep your eye on the pot, as this should take about 3-5 minutes.

3. Emulsify

Reduce the heat to low. Gradually whisk in the cold diced butter (60g), a couple of pieces at a time, until you've formed a thick emulsion. The slow incorporation of cold butter helps create a smooth, velvety sauce that's rich and cohesive. If the butter begins to melt too quickly, remove the pot from the heat momentarily to moderate the temperature. One of the reasons that these sauces can break is that you've evaporated off too much water. Keeping the heat low can help to prevent that.

4. Finishing Touches

Once the sauce is emulsified, place a lid on the pot to keep it warm while you prepare the main dish to accompany the sauce. Just before serving, stir in the minced parsley (30g) and add lemon juice to taste. At this point, adjust the seasoning with salt if necessary, but be mindful of the capers' saltiness. The parsley not only adds a fresh, herbal note but also a pop of color to the sauce.