Lemon and Wine Caper Sauce

1 tablespoon of chopped capers

1 tablespoon of butter or equivalent

1 tablespoon of extra virgin olive oil

½ cup white wine (optional)

Juice of 1 lemon

In a frypan place all of the above ingredients (except lemon juice) and fry for 3-5 mins to reduce it on a medium heat until bubbly. Remove from heat and squeeze in juice of the lemon.

Taste and adjust to your liking

I served this in a jug on the table so that everyone can add as much or as little as they liked. Pour over your favourite seafood or veggies.