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Lemon Caper Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: admin
  • Prep Time: 0h 10m
  • Cook Time: 0h 15m
  • Total Time: 0h 25m
  • Yield: About 1 cup sauce, enough for 4 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Salt

Description

This vibrant Lemon Caper Sauce is a zesty, buttery accompaniment perfect for enhancing seafood, chicken, or vegetables. Made with fresh lemon juice and zest, capers, garlic, white wine, and herbs, this sauce balances tangy, briny, and savory flavors. It can be made creamy with an optional touch of heavy cream and finished with butter for a silky texture. Quick to prepare on the stovetop, it’s ideal for brightening up any dish with a fresh, lively citrus note.

Ingredients

Scale

Sauce Base

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, finely minced
  • 1 small shallot, very finely minced (about 2 tablespoons)
  • 1/2 cup dry white wine (or low-sodium chicken broth as a substitute)
  • 1/2 cup low-sodium chicken broth (or vegetable broth)
  • 1/3 cup freshly squeezed lemon juice (about 2 large lemons)
  • 1–2 teaspoons finely grated lemon zest (from 1 lemon)
  • 3 tablespoons capers, drained and rinsed
  • 1/4 teaspoon fine sea salt, or to taste (keep light; capers are salty)
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional)

Optional Add-ins

  • 2 tablespoons heavy cream (optional, for a slightly creamy version)
  • 1 teaspoon Dijon mustard (optional, for extra depth and slight tang)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare aromatics: Mince the garlic and shallot as finely as possible so they melt into the sauce.
  2. Rinse capers & prep lemon: Rinse capers under cold water to remove excess brine and pat dry. Zest one lemon and juice enough lemons to get about 1/3 cup lemon juice. Set aside.
  3. Chop herbs: Finely chop fresh parsley and pick thyme leaves if using.
  4. Start flavor base: In a medium skillet or saucepan, warm 2 tablespoons butter with olive oil over medium heat until butter melts and begins to foam but does not brown.
  5. Sauté shallot and garlic: Add minced shallot and sauté 2–3 minutes until softened and translucent. Add minced garlic and cook another 30–60 seconds until fragrant, being careful not to brown it.
  6. Deglaze with wine: Pour in white wine (or substitute broth), stir, scraping up any bits stuck to pan bottom. Increase heat slightly and simmer 2–3 minutes until reduced by half and alcohol smell is mellow.
  7. Add broth and reduce: Stir in chicken or vegetable broth and simmer gently for 3–5 minutes to reduce slightly, forming a flavorful base.
  8. Add lemon and capers: Reduce heat to medium-low. Stir in lemon juice, lemon zest, and capers. Simmer 1–2 minutes to blend flavors without over-reducing.
  9. Season and enrich: Add salt, black pepper, and red pepper flakes if desired. Stir in Dijon mustard if using. For a creamy version, reduce heat to low and whisk in heavy cream, warming gently 1–2 minutes without boiling.
  10. Finish with butter: Remove from direct heat or reduce to very low. Add remaining 2 tablespoons cold butter gradually, swirling or whisking constantly to mount the sauce, creating a glossy, silky texture.
  11. Add herbs and adjust seasoning: Stir in parsley and thyme if using. Taste sauce and adjust salt, lemon juice, or broth/water to get desired brightness and consistency—sauce should be pourable yet able to coat the back of a spoon.
  12. Serve: Use sauce immediately while warm. Spoon generously over seared or baked fish, chicken, shrimp, scallops, roasted vegetables, or pasta. Garnish with extra parsley or lemon slice if desired.
  13. Storage & reheating: Cool to room temperature, store in airtight container and refrigerate up to 3 days. Reheat gently over low heat with added broth or water, whisking constantly to avoid separation. If sauce breaks, whisk in a knob of cold butter off heat to restore texture.

Notes

  • Use low-sodium broth and light salt additions because capers are naturally salty to avoid over-salting.
  • For an alcohol-free version, substitute white wine with additional low-sodium chicken or vegetable broth.
  • The sauce can be made creamy by adding heavy cream toward the end; omit for a sharper, lighter sauce.
  • The technique of mounting with cold butter off heat creates a luscious, silky finish.
  • Capers add a delicious briny punch; rinse and pat dry to control saltiness.
  • Best served fresh but can be refrigerated and gently reheated; avoid boiling cream-containing sauce to prevent curdling.
  • Pairs beautifully with seafood but also excellent over chicken, vegetables, or pasta.

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Find it online: https://mustsaverecipes.com/lemon-caper-sauce-recipe/