Lemon Caper Sauce

Why You’ll Love This Recipe

I love how fast and flavorful this sauce is. It comes together in just 10 minutes and instantly transforms whatever I pour it over. The balance of rich olive oil and butter with zesty lemon and salty capers is spot-on. It’s also incredibly versatile—I’ve used it on everything from salmon and chicken cutlets to roasted potatoes and asparagus.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4 cup olive oil
2 tablespoons unsalted butter
2 tablespoons capers, drained and rinsed
2 cloves garlic, minced
Zest and juice of 1 lemon
1/4 cup dry white wine (optional)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions

1. I heat the olive oil and butter in a small saucepan over medium heat.

2. Once the butter melts, I add the minced garlic and cook for about a minute until it’s fragrant, making sure not to let it brown.

3. I stir in the capers and let them cook for about 2 minutes to bring out their briny flavor.

4. Next, I add the lemon zest and juice, and pour in the white wine if I’m using it. I stir everything together.

5. I let the sauce simmer gently for 2–3 minutes so the flavors can meld.

6. Finally, I season with salt and pepper to taste, then pour the sauce over my dish and garnish with fresh parsley.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 100 kcal per serving

Variations

• I sometimes skip the wine and add a splash of chicken broth or water for a lighter version.

• For extra richness, I whisk in a tablespoon of cream at the end.

• A pinch of crushed red pepper flakes adds a little heat when I want a spicier kick.

• I’ve also tried it with shallots in place of garlic for a milder flavor.

• A bit of Dijon mustard gives it a tangy depth that pairs well with chicken.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat it, I warm it gently in a small saucepan over low heat while whisking—this helps re-emulsify the oil and butter. I avoid microwaving it to keep the texture smooth.

FAQs

Can I make this sauce ahead of time?

Yes, I often make it a few hours in advance and gently reheat it before serving. It keeps its flavor well.

Do I need to rinse the capers?

I always rinse them to tone down the saltiness and brine. It gives the sauce a cleaner, more balanced flavor.

What can I use instead of white wine?

I use chicken broth, vegetable broth, or even a splash of water with a dash of vinegar when I need a non-alcoholic option.

Can I freeze this sauce?

I don’t recommend freezing it because the butter and oil can separate when thawed. It’s best made fresh or stored short-term in the fridge.

Is this sauce good for meal prep?

Absolutely. I keep a small jar in the fridge and use it throughout the week on fish, chicken, and veggies. It makes everyday meals feel fancy.

Conclusion

This Lemon Caper Sauce is my go-to when I want bold, bright flavor with minimal effort. Whether I’m cooking a quick weeknight meal or dressing up leftovers, it adds a gourmet touch in just minutes. It’s proof that simple ingredients, when combined thoughtfully, can bring incredible flavor to the table.