I’m sharing my Lemon Caper Sauce, a quick, zesty, tangy drizzle that adds a gourmet touch to fish, chicken, pasta, or roasted vegetables.

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I never thought a few simple things could change dinner so much. My Simple Lemon Caper Sauce is zesty and quick, built around unsalted butter and briny capers that give tiny explosions of flavor.

It turns basic meals into something you’d order out, and it’s honestly made its way onto my Lemon Caper Chicken nights more than once. Maybe it’s the bright pop or the silky finish, but friends always ask for the Best Sauce Recipe after one bite.

I mess up recipes too, but this one forgives you, and that got me hooked. Try it, you’ll see.

Ingredients

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Adds silky richness and mouthfeel, high in saturated fat, cozy flavor
Optional, brings fruity depth and heart healthy monounsaturated fats, subtle boost
Mild oniony sweetness, gives body and savory floral notes without overpowering
Pungent kick, adds umami and tiny antioxidants when gently cooked, very aromatic
Liquid lift and acidity, wine adds brightness while broth adds savory depth
Bright sour punch, provides vitamin C and tang that cuts through richness
Concentrated citrus oils for aroma, a little goes a long way flavorwise
Salty briny pops, low calorie, give savory bite and a pleasant tang
Fresh herb note, adds color and vitamin K without masking other flavors

Ingredient Quantities

3 tablespoons unsalted butter

1 tablespoon extra virgin olive oil (optional)

1 small shallot, finely minced

1 garlic clove minced

1/4 cup dry white wine or low sodium chicken broth

3 tablespoons fresh lemon juice (about 1 lemon)

1 teaspoon lemon zest

2 tablespoons capers, drained

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper, to taste

How to Make this

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1. In a small skillet, melt 1 tablespoon of the butter with the olive oil over medium heat until foaming. Add the minced shallot and sauté about 2 to 3 minutes until soft and translucent.

2. Add the minced garlic and cook about 30 seconds, just until fragrant. Don’t let it brown or it will taste bitter.

3. Pour in the white wine or chicken broth and scrape any browned bits from the pan. Bring to a gentle simmer and reduce until the liquid is about half, roughly 2 to 3 minutes.

4. Stir in the lemon juice and lemon zest, then add the drained capers. Let the sauce simmer another minute to marry the flavors.

5. Remove the pan from the heat. Add the remaining 2 tablespoons butter, cut into small pieces, and whisk or swirl them in a bit at a time until the sauce becomes glossy and slightly thickened. Cold butter added off the heat helps make a smooth emulsion.

6. Stir in the chopped parsley. Taste and season with salt and a few grinds of black pepper, remembering capers are salty so go easy on the salt.

7. If you want a brighter hit, add a little extra lemon juice. If it’s too tart, mellow it with a tiny pinch of sugar or an extra pat of butter. If it’s too thick, stir in a teaspoon of warm broth or water until you reach the consistency you like.

8. Spoon the warm sauce over fish, chicken, pasta, or roasted vegetables. Serve immediately. Leftovers keep in the fridge for a day or two and rewarm gently, do not boil.

Equipment Needed

1. Small skillet (8-inch), nonstick or stainless steel, for sautéing the shallot and reducing the wine
2. Chef’s knife, sharp, for mincing shallot and garlic — you’ll want it sharp, trust me
3. Cutting board
4. Measuring spoons and a 1/4 cup measure, for butter, oil, wine and lemon juice
5. Microplane zester or fine grater and a citrus juicer or reamer for zest and juice
6. Small mesh strainer or fine sieve, to drain capers and catch any bits
7. Whisk or small wooden spoon, to emulsify the butter into a glossy sauce
8. Small heatproof bowl, to hold extra butter pieces or the chopped parsley while you cook
9. Serving spoon or tongs, to spoon the warm sauce over fish, chicken or veggies

FAQ

Q: Can I make this sauce ahead of time? A: Yes. Make it up to one day ahead and store in an airtight container in the fridge. Rewarm gently over low heat while adding a splash of water or chicken broth to loosen it, do not boil or the butter will separate.

Q: Can I use bottled lemon juice? A: Fresh lemon juice gives the brightest flavor but bottled works in a pinch. If you use bottled, taste and maybe add a little extra lemon zest for brightness.

Q: Can I make this dairy free? A: Yep. Skip the butter and use two or three tablespoons of extra virgin olive oil or a vegan butter. The texture and taste will change a bit but it still comes out great.

Q: My capers are very salty, what should I do? A: Rinse the capers under cold water and pat them dry before adding. Add them near the end of cooking and taste before adding any extra salt since capers add a lot of briny flavor.

Q: How do I keep the sauce silky and prevent it from separating? A: Keep the heat low when finishing the sauce. Whisk or swirl the pan so the butter emulsifies with the wine and lemon. If it breaks, stir in a spoonful of cold butter or a splash of cream off the heat to bring it back together.

Q: What should I serve this with? A: It's classic with fish like sole salmon or halibut, great on roasted or steamed vegetables, over chicken, or tossed with pasta for a light dinner.

Simple Lemon Caper Sauce Recipe Substitutions and Variations

3 tablespoons unsalted butter — swap with 3 tablespoons ghee or vegan butter for the same richness, or use 3 tablespoons extra virgin olive oil if you need dairy free. Ghee gives a nice nutty note, olive oil will be lighter but still good.
1/4 cup dry white wine or low sodium chicken broth — replace with 1/4 cup low sodium chicken broth if you want no alcohol, or use 1/4 cup dry vermouth for a similar winey flavor, or stir in 1 tablespoon white wine vinegar plus 3 tablespoons water if you need a quick pantry fix.
2 tablespoons capers — try 2 tablespoons chopped green olives or 1 tablespoon chopped dill pickles for that briny pop, or use 1 teaspoon caper brine if you want the flavor without the solids. Chop olives fine so they meld into the sauce.
2 tablespoons fresh parsley — substitute 2 tablespoons chopped basil for a sweeter herbal note, or use chopped dill or cilantro if you like a brighter, more assertive flavor. Adjust amount to taste since cilantro can be stronger.

Pro Tips

– Use cold butter off the heat to finish, add it in small pieces and whisk, this makes a glossy sauce that wont split. If you add it too hot or all at once it can separate.

– Rinse the capers if you want less salt, but save a few undrained ones for a punch of briny flavor and a little texture. You can even pat a few dry and fry them briefly for a crunchy pop.

– Keep the shallot and garlic low and slow, garlic burns fast and gets bitter. If you smell it browning, take the pan off the heat and recover by adding the liquid right away.

– Balance the lemon with fat not sugar first, a tiny extra pat of butter or a splash of olive oil smooths acidity, but if its still sharp a pinch of sugar or a spoon of cream will tame it. For pasta, a spoon of starchy pasta water makes it cling better.

– Make the sauce last minute and serve warm, it tastes best fresh. If you must store it, refrigerate up to 48 hours and rewarm gently while whisking in a tablespoon of warm broth or water so it doesnt break.

Simple Lemon Caper Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my Lemon Caper Sauce, a quick, zesty, tangy drizzle that adds a gourmet touch to fish, chicken, pasta, or roasted vegetables.

Servings

servings

Calories

126

kcal

Equipment: 1. Small skillet (8-inch), nonstick or stainless steel, for sautéing the shallot and reducing the wine
2. Chef’s knife, sharp, for mincing shallot and garlic — you’ll want it sharp, trust me
3. Cutting board
4. Measuring spoons and a 1/4 cup measure, for butter, oil, wine and lemon juice
5. Microplane zester or fine grater and a citrus juicer or reamer for zest and juice
6. Small mesh strainer or fine sieve, to drain capers and catch any bits
7. Whisk or small wooden spoon, to emulsify the butter into a glossy sauce
8. Small heatproof bowl, to hold extra butter pieces or the chopped parsley while you cook
9. Serving spoon or tongs, to spoon the warm sauce over fish, chicken or veggies

Ingredients

3 tablespoons unsalted butter
1 tablespoon extra virgin olive oil (optional)
1 small shallot, finely minced
1 garlic clove minced
1/4 cup dry white wine or low sodium chicken broth
3 tablespoons fresh lemon juice (about 1 lemon)
1 teaspoon lemon zest
2 tablespoons capers, drained
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions

In a small skillet, melt 1 tablespoon of the butter with the olive oil over medium heat until foaming. Add the minced shallot and sauté about 2 to 3 minutes until soft and translucent.
Add the minced garlic and cook about 30 seconds, just until fragrant. Don’t let it brown or it will taste bitter.
Pour in the white wine or chicken broth and scrape any browned bits from the pan. Bring to a gentle simmer and reduce until the liquid is about half, roughly 2 to 3 minutes.
Stir in the lemon juice and lemon zest, then add the drained capers. Let the sauce simmer another minute to marry the flavors.
Remove the pan from the heat. Add the remaining 2 tablespoons butter, cut into small pieces, and whisk or swirl them in a bit at a time until the sauce becomes glossy and slightly thickened. Cold butter added off the heat helps make a smooth emulsion.
Stir in the chopped parsley. Taste and season with salt and a few grinds of black pepper, remembering capers are salty so go easy on the salt.
If you want a brighter hit, add a little extra lemon juice. If it’s too tart, mellow it with a tiny pinch of sugar or an extra pat of butter. If it’s too thick, stir in a teaspoon of warm broth or water until you reach the consistency you like.
Spoon the warm sauce over fish, chicken, pasta, or roasted vegetables. Serve immediately. Leftovers keep in the fridge for a day or two and rewarm gently, do not boil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.