Name: Lemon Caper Sauce Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 cup dry white wine or chicken broth; 2 tablespoons fresh lemon juice (about 1/2 a lemon); 2 tablespoons capers, rinsed and drained; 1 teaspoon lemon zest; Salt and black pepper, to taste; 1 tablespoon fresh parsley, chopped (optional, for garnish)

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Introduction

Lemon Caper Sauce is a bright and tangy complement that brings a fresh burst of flavor to fish, chicken, pasta, and vegetables. This easy-to-make sauce combines buttery richness with zesty lemon and savory capers for a delicious finishing touch.

A close-up view of a creamy soup served in a white bowl with a wooden texture rim. The soup looks thick and smooth with a light, pale beige color, dotted generously with small green capers and finely chopped herbs scattered across the surface. There are bright drops of olive oil glistening on top, adding a glossy texture. A silver spoon is partially dipped into the soup, resting on the edge of the bowl. The bowl is placed on a white marbled surface, creating a clean and fresh setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, minced
1/4 cup dry white wine or chicken broth
2 tablespoons fresh lemon juice (about 1/2 a lemon)
2 tablespoons capers, rinsed and drained
1 teaspoon lemon zest
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: In a medium skillet, heat the butter and olive oil over medium heat until the butter melts and starts to bubble.
Step 2: Add the minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Step 3: Pour in the white wine or chicken broth. Stir and simmer for 2–3 minutes to let the alcohol cook off or the broth reduce slightly.
Step 4: Stir in the lemon juice, capers, and lemon zest. Season with salt and black pepper to taste. Cook for another 1–2 minutes.
Step 5: Remove from heat and stir in the chopped parsley, if desired.
Step 6: Drizzle the sauce over your favorite fish, chicken, pasta, or vegetables while still warm.

Tips & Variations

For a richer flavor, try adding a splash of heavy cream at the end to create a creamy lemon caper sauce.
If you don’t have fresh lemon zest, a pinch of dried lemon peel can also work in a pinch.
Use low-sodium chicken broth if you want better control over the saltiness of the sauce.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally, to avoid breaking the sauce.

How to Serve

A close-up image showing a spoon filled with creamy green peppercorn sauce. The sauce is light beige with a smooth, thick texture. Small green peppercorns are scattered throughout the sauce, some whole and some slightly crushed, with tiny bits of black pepper and yellow specks mixed in. The sauce covers the spoon fully and spills slightly over its edge, the background shows more sauce in a white bowl with a smooth creamy surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. Just be sure to adjust the amount to taste, as bottled juice can be more concentrated or slightly bitter.

Is this sauce gluten-free?

Yes, this Lemon Caper Sauce is naturally gluten-free as long as you use a gluten-free broth or wine. Always check the labels of your ingredients if you have gluten sensitivities.