Simple Lemon Caper Sauce

Simple Lemon Caper Sauce

This zesty and tangy lemon caper sauce is quick to make and perfect for drizzling over fish, chicken, pasta, or roasted vegetables.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 portions

Course: Condiment, Sauce

Cuisine: American, Italian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic 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

Equipment

Medium skillet
Wooden spoon

Method

In a medium skillet, heat the butter and olive oil over medium heat until the butter melts and starts to bubble.
Add the minced garlic and saute for 1-2 minutes, until fragrant but not browned.
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.
Stir in the lemon juice, capers, and lemon zest. Season with salt and black pepper to taste. Cook for another 1-2 minutes.
Remove from heat and stir in the chopped parsley if desired.
Drizzle the sauce over your favorite fish, chicken, pasta, or veggies while still warm.

Notes

If you prefer a thicker sauce, simmer it a bit longer to reduce it further. This sauce is also delicious when paired with roasted or grilled vegetables like asparagus or broccoli. Can substitute green olives for capers, though flavor will be slightly different. Store in an airtight container in the fridge for up to 3 days; reheat before serving.