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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.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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.