This is one of my favourite sauces that is so versatile - it goes in pasta, on top of grilled vegetables (w zucchini being my fav combo), with baked potato, rice, orzo, marination for fish - the list is endless. I make this butter sauce in the morning for the evening, and whilst some say you can use it upto 2-3 days, I've never had it last beyond that one meal, no matter how much I make of it! 

This recipe to make is more of a sensory one, adjusting as per your mood for the day, and also if its to be cooking instantly, drizzled lightly on top, or marinated for a while - the adjustable ingredient being the wine and lemon juice. Make this a few times, and you'll get the hang of it.

Each time I dress up the sauce based on what I have. This time I used a lot of capers, tomatoes and pistachios, and few pink peppercorns. But I have in the past added basil, parsley, coriander, sun-dried tomatoes, pine nuts etc!

The Recipe


1/8 - ¼ cup wine
1 small onion, finely chopped
2 tsp minced garlic
2 lemons – juice
2-3 pink peppercorns
100 g butter
2 tbsp cream
½ tsp salt
1 tsp pepper

1 portion pasta, cooked
½ tbsp olive oil
1 tomato, finely chopped
½ tbsp capers
handful of chopped pistachios
freshly ground black pepper
fresh parmesan cheese or grana padano


In a small sauce pan, stir together butter, onion and garlic and let it gently cook for a few minutes until butter has melted
Then add the wine and pink peppercorns and stir well and let it simmer until reduced – do not boil
Then add the lemon juice and stir well
Switch off the heat and then slowly add the cream and stir to make a sauce
Then season with salt and pepper

For the pasta, warm the olive oil in a wide pan
Add the tomatoes and capers and fry for a few minutes
Then add the pasta with 1-2 tbsp pasta water
Add the lemon butter sauce and stir well
Serve with fresh parmesan cheese, pistachios and black pepper

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.