Lemon Caper Sauce

Lemon Caper Sauce – Bright, Zesty & Perfectly Tangy

Lemon Caper Sauce is a vibrant and tangy condiment that brings life to everything from grilled fish and chicken to roasted vegetables or pasta. With its bold citrusy kick and the briny punch of capers, this sauce delivers flavor in every spoonful. It’s simple, fast, and elegant—yet made with just a few pantry staples. Whether you’re drizzling it over a delicate white fish like cod or spooning it atop roasted asparagus, this sauce instantly transforms any dish into something restaurant-worthy. The butter creates a silky texture, while the lemon juice keeps it sharp and fresh. It’s a sauce that’s light yet bold, simple yet complex. A must-have in any home cook’s repertoire.

Kitchen Equipment Needed

• Small saucepan
• Whisk
• Citrus juicer (optional)
• Measuring cups and spoons
• Small bowl (for separating ingredients)

Ingredients Overview

This sauce is made from simple ingredients you likely already have on hand. Lemon juice provides bright acidity, capers add a salty, briny bite, and garlic adds depth. The butter and olive oil create a rich, silky base that’s perfect for spooning over proteins or vegetables.

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
2 garlic cloves, minced
2 tablespoons capers, drained and chopped if large
1/3 cup fresh lemon juice (about 2 lemons)
1/2 teaspoon lemon zest
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)

Directions

Step 1: Sauté the Garlic
In a small saucepan, heat the butter and olive oil over medium heat. Once melted and bubbling slightly, add the minced garlic and sauté for about 30 seconds, just until fragrant—do not let it brown.

Step 2: Add the Capers and Lemon
Stir in the chopped capers, lemon juice, and lemon zest. Reduce the heat to low and let the sauce simmer gently for 2–3 minutes to let the flavors meld.

Step 3: Season and Finish
Season the sauce with salt and freshly ground black pepper to taste. If using, stir in the chopped parsley just before removing from heat. Serve warm.

Prep Time
5 minutes

Cook Time
5 minutes

Total Time
10 minutes

Nutrition (Per Serving – approx. 2 tablespoons)

Calories: 70
Protein: 0g
Carbohydrates: 1g
Fat: 8g
Sodium: 180mg
Sugar: 0g

Expert Tips

Use Fresh Lemons
Freshly squeezed lemon juice will give your sauce the brightest, cleanest flavor.

Chop Capers for Better Distribution
If your capers are large, chop them so the flavor spreads more evenly throughout the sauce.

Don’t Burn the Garlic
Garlic cooks quickly—only sauté until fragrant to avoid bitterness.

FAQs

Can I make this sauce ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended, but bottled juice will work in a pinch.

What proteins pair best with Lemon Caper Sauce?
It’s excellent with grilled or baked fish (especially white fish like cod or halibut), chicken breast, or even shrimp.

Storing & Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently reheat on the stovetop over low heat, whisking until smooth. Do not boil, or the sauce may separate.

Substitutions & Variations

No Butter? Use all olive oil instead.
Add Shallots: For more depth, sauté 1 tablespoon minced shallot with the garlic.
Make It Creamy: Stir in 2 tablespoons heavy cream at the end for a richer version.
Herb It Up: Add chopped fresh dill, thyme, or basil for a different flavor twist.

Lemon Caper Sauce

A vibrant and tangy condiment that enhances grilled fish, chicken, roasted vegetables, and pasta with a citrusy kick and briny punch from capers.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Course: Condiment, Sauce

Cuisine: American, Mediterranean

Calories: 70

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 tablespoons capers, drained and chopped if large
• 1/3 cup fresh lemon juice (about 2 lemons) Freshly squeezed lemon juice is recommended.
• 1/2 teaspoon lemon zest
• to taste salt
• to taste freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Method

 

Preparation

1. In a small saucepan, heat the butter and olive oil over medium heat. Once melted and bubbling slightly, add the minced garlic and sauté for about 30 seconds, just until fragrant—do not let it brown.
2. Stir in the chopped capers, lemon juice, and lemon zest. Reduce the heat to low and let the sauce simmer gently for 2–3 minutes to let the flavors meld.
3. Season the sauce with salt and freshly ground black pepper to taste. If using, stir in the chopped parsley just before removing from heat.
4. Serve warm.

Notes

Store leftovers in an airtight container for up to 3 days. Gently reheat on the stovetop over low heat, whisking until smooth. Do not boil, or the sauce may separate. You can add shallots for more depth, make it creamy by stirring in heavy cream, or add fresh herbs like dill, thyme, or basil for a different flavor twist.