My first known taste of piccata sauce was from The Table a restaurant located in Athens Ga. The menu item is a macadamia and coconut crusted fish with picatta sauce – the dish and sauce is amazing. So, I had to learn to make this sauce. My recipe is an adaptation of several recipes based on my own tastes

• 3 tablespoons – Butter
• 3 Cloves – of garlic (minced)
• 1 tablespoon – E.V. Olive Oil
• 3 tablespoons – All Purpose white flour (I make them heaping tablespoons – that way I can always thin the sauce with extra chicken stock our white wine if I need to.)
• 1 cup + a little extra if you want a thinner sauce – Chicken stock (low sodium and at room temperature or slightly warmer)
• 1/2 cup – white wine (room temperature)
• 1-2 tablespoons lemon juice
• 2-3 tablespoons of caper (a little of the juice won’t matter).

Over low heat sauté the garlic in the butter using a medium sauce pan or skillet. After sautéing for 2 or 3 minutes add the olive oil and flour – whisk the flour so it will cook evenly for 3 or 4 minutes. Flour will give off a slight nutty smell when it is cooked – at this point slowly add the chicken stock, then the white wine and lemon juice – finally add the capers and simmer and whisk for about 10 minutes. Serve immediately or save in the refrigerator in an air tight container for a week.

Piccata sauce can be made a day or ahead and refrigerated until needed. If I’m going to make it ahead of time I sometimes, leave out a little of the wine and chicken which will make the sauce a little thicker. Then when I’m ready to use it I will deglaze the poultry or fish pan with a little white wine or chicken stock before adding the premade piccata sauce. The poultry or fish drippings add some flavor to the sauce.