Description
Bright and flavorful lemon caper sauce, perfect for pasta, fish, chicken, or vegetables. Easy to make and bursting with tangy, briny goodness!
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup capers, drained and rinsed
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Melt the Butter and Olive Oil: In a medium saucepan, melt the butter over medium heat. Once melted, add the olive oil.
- Sauté the Garlic: Add the minced garlic to the melted butter and olive oil. Sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
- Add the Capers: Stir in the drained and rinsed capers. Cook for another minute, allowing the capers to warm through and release their briny flavor.
- Deglaze with White Wine: Pour in the dry white wine. Increase the heat slightly and let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly.
- Add Lemon Juice and Zest: Stir in the fresh lemon juice and lemon zest. Simmer for another 1-2 minutes, allowing the flavors to meld together. The sauce should start to thicken slightly.
- Incorporate Parsley and Red Pepper Flakes (Optional): Stir in the chopped fresh parsley and red pepper flakes (if using).
- Season to Taste: Season the sauce with salt and freshly ground black pepper to taste. Be mindful of the saltiness of the capers, so start with a small amount of salt and adjust as needed. Taste the sauce and add more lemon juice, salt, or pepper as desired to achieve the perfect balance of flavors.
Notes
- For a Creamier Sauce: Stir in a tablespoon or two of heavy cream or crème fraîche at the end for a richer, creamier sauce.
- Add Shallots: For a more complex flavor, sauté finely chopped shallots along with the garlic.
- Use Different Herbs: Experiment with different herbs, such as oregano, thyme, or chives, in place of or in addition to the parsley.
- Make it Vegan: Substitute the butter with vegan butter or olive oil. Ensure the white wine is also vegan-friendly.
- Add Artichoke Hearts: Quartered artichoke hearts can be added along with the capers for a heartier sauce.
- Adjust the Lemon: If you prefer a more or less lemony sauce, adjust the amount of lemon juice and zest accordingly.
- Don’t Burn the Garlic: Burnt garlic is bitter and can ruin the entire sauce.
- Rinse the Capers: Rinsing the capers removes excess salt and brine, which can make the sauce too salty.
- Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 10 minutes