Description
This simple lemon caper sauce is a tangy and zesty Mediterranean-inspired condiment that elevates seafood, chicken, pork chops, vegetables, or pasta with a burst of fresh, vibrant flavors. Made quickly on the stovetop with lemon juice, capers, garlic, butter, and olive oil, it’s an easy way to add gourmet flair to your dishes.
Ingredients
Liquid Ingredients
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup white wine or vegetable broth (optional)
- 2 tbsp olive oil
Solid Ingredients
- 2 tbsp capers (brined or rinsed salted)
- 3–4 tbsp unsalted butter (cold, cubed)
- 2 garlic cloves, minced (or 1 shallot, finely chopped)
Seasonings & Garnish
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the minced garlic or finely chopped shallot and cook until fragrant and slightly softened, about 1-2 minutes, stirring occasionally to prevent burning.
- Deglaze with Lemon Juice: Pour in the fresh lemon juice along with the white wine or vegetable broth if using. Scrape up any browned bits from the skillet bottom to incorporate their flavor. Allow to simmer briefly to blend flavors.
- Add Capers: Stir the capers into the skillet and let the mixture simmer for a minute or two so their briny flavor infuses the sauce.
- Incorporate Butter: Reduce the heat to low. Gradually add the cold, cubed unsalted butter one piece at a time, whisking continuously until each piece is fully melted and the sauce becomes smooth and silky.
- Season & Garnish: Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Remove from heat and finish by stirring in freshly chopped parsley for a bright herbal touch.
- Serve Immediately: Spoon the warm lemon caper sauce over cooked fish, chicken, pork chops, vegetables, or your favorite pasta. Serve right away to enjoy its fresh flavors and silky texture.
Notes
- Use fresh lemons for vibrant, bright flavor; bottled lemon juice lacks freshness.
- Capers are naturally salty; taste the sauce before adding extra salt to avoid oversalting.
- If avoiding alcohol, substitute white wine with vegetable broth to maintain depth of flavor.
- For variations, add heavy cream for a creamy sauce, chili flakes for a spicy kick, or replace butter with extra olive oil to keep it vegan.
- Store the sauce in the refrigerator for 2–3 days. Reheat gently on the stovetop without boiling to prevent curdling or separating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment, Sauce
- Method: Stovetop
- Cuisine: Italian-inspired, Mediterranean
