Simple Lemon Caper Sauce Recipe
A bright and tangy Simple Lemon Caper Sauce made with butter, olive oil, fresh lemon juice, capers, and garlic. This versatile sauce is perfect for drizzling over fish, chicken, pasta, or vegetables to add a burst of fresh, savory flavor with a hint of acidity and brininess.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: About 1/2 cup sauce, serves 4 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Sauce 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
- Heat Butter and Oil: In a medium skillet, heat the butter and olive oil over medium heat until the butter melts and starts to bubble. This forms the flavorful fat base of the sauce.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for 1–2 minutes, stirring frequently, until fragrant but not browned to avoid bitterness.
- Deglaze with Wine: Pour in the white wine or chicken broth, stirring to loosen any browned bits and combining the flavors. Simmer for 2–3 minutes to allow the alcohol to cook off or the broth to reduce slightly.
- Add Lemon and Capers: Stir in the fresh lemon juice, capers, and lemon zest. Season with salt and black pepper to your taste. Continue cooking the sauce for another 1–2 minutes to meld the flavors.
- Finish with Parsley (Optional): Remove the skillet from the heat and stir in the chopped fresh parsley for a pop of color and herbal freshness.
- Serve: Drizzle the warm sauce over your favorite fish, chicken, pasta, or vegetables immediately to enjoy its vibrant, tangy flavor.
Notes
- You can substitute chicken broth for white wine if you prefer a non-alcoholic option.
- Adjust the amount of lemon juice and capers to suit your taste for tartness and saltiness.
- For a dairy-free version, omit the butter and use additional olive oil instead.
- This sauce is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- Use fresh lemon zest for the brightest flavor; avoid dried lemon zest as it lacks the same aroma.
Keywords: lemon caper sauce, lemon butter sauce, simple sauce for fish, sauce for chicken, Mediterranean sauce, quick stovetop sauce, caper sauce recipe
Find it online: https://heutigemahlzeiten.com/simple-lemon-caper-sauce-recipe/
