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A spoon lifts vibrant lemon caper sauce from a white bowl, revealing bright green capers and herbs in golden liquid.
Maryam

Bright & Zesty Lemon Caper Sauce

This vibrant lemon caper sauce is a quick, tangy, and savory condiment perfect for elevating a variety of dishes, from pan-seared fish and chicken to roasted vegetables or pasta. Its bright flavor profile brings a gourmet touch to any meal with minimal effort.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Sauce, Side Dish
Cuisine: Italian, Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp Unsalted butter
  • 2 cloves Garlic minced
  • 1/4 cup Dry white wine such as Pinot Grigio, or substitute with vegetable broth
  • 1/2 cup Chicken or vegetable broth
  • 1/4 cup Fresh lemon juice (from about 1-2 lemons)
  • 2 tbsp Capers rinsed and drained
  • 2 tbsp Fresh parsley finely chopped
  • 1 tsp Lemon zest from 1 lemon
  • 1/4 tsp Salt or to taste
  • 1/8 tsp Black pepper freshly ground, or to taste

Equipment

  • Small saucepan
  • Whisk
  • Lemon zester or fine grater
  • Measuring cups and spoons

Method
 

Prepare Ingredients
  1. Before you begin, ensure all your ingredients are prepped: mince the garlic, measure the liquids, rinse and drain the capers, chop the parsley, and zest and juice the lemon.
Sauté Garlic
  1. In a small saucepan, melt the unsalted butter over medium-low heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned. Be careful not to burn the garlic.
Deglaze and Simmer
  1. Pour in the dry white wine (or vegetable broth) and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it reduce by about half, which should take 1-2 minutes. This step enhances the depth of flavor.
  2. Add the chicken or vegetable broth to the saucepan. Bring the mixture back to a simmer and cook for another 1-2 minutes, allowing the sauce to slightly thicken.
Finish the Sauce
  1. Remove the saucepan from the heat. Stir in the fresh lemon juice, rinsed capers, chopped fresh parsley, and lemon zest. Whisk everything together until well combined.
  2. Season the sauce with salt and freshly ground black pepper to taste. Remember that capers are salty, so adjust your salt accordingly. Serve immediately over your favorite dishes.

Notes

This lemon caper sauce is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's too thick. It pairs wonderfully with pan-seared salmon, grilled chicken, roasted asparagus, or even tossed with plain pasta.