General guidelines:

1 stick butter (1/2 C)

2-3 Tbs olive oil

2 C dry white wine

zest & juice of 3 lemons, 4 if small or Meyer

1/2 C capers

1/3 C caper brine

2 tsp Better Than Bouillon Chicken

Over low heat in a large shallow frying pan, melt the butter & olive oil.  Once melted, add remaining ingredients.  Bring to a simmer over medium heat, then lower heat enough to maintain a vigorous simmer, but not a boil.  Reduce the sauce by at least half, stirring occasionally, for 30 minutes or more, tasting for salt/sour balance.

Serving Suggestions:

I use this for a variety of things.  It’d probably freeze well.  It is excellent over salmon, chicken, broccoli, etc.  

I frequently make the sauce, over-thicken it, then poach salmon steaks or fillets directly in the sauce and serve over broccoli & hemp hearts.  

I have also made the sauce, put chopped broccoli (thawed from frozen, blanch first if using fresh) in a 9x13 pan, laid salmon fillets to cover, poured the sauce over all, and baked in a pre-heated 400F oven for 10-12 minutes (watch the sauce surface; if it is starting to boil, then check the fish for doneness).