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Creamy Lemon Caper Sauce Recipe

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4.2 from 8 reviews

This vibrant and tangy Lemon Caper Sauce is a quick and versatile condiment that elevates seafood, chicken, and vegetables. Made with melted butter, fresh garlic, bright lemon juice, and briny capers, this sauce balances rich and zesty flavors perfectly. A touch of parsley adds freshness, while an optional blending step creates a creamy, emulsified texture.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Ingredients

Basic Lemon Caper Sauce

  • 1/2 cup salted butter, cut into pieces
  • 2 cloves garlic, finely minced
  • 2 Tbsp fresh squeezed lemon juice
  • 4 Tbsp capers, drained
  • 2 Tbsp fresh parsley, finely minced
  • Sea salt, to taste

For Creamy Lemon Caper Sauce

  • 1/2 cup salted butter, cut into pieces
  • 2 cloves garlic, finely minced
  • 2 Tbsp fresh squeezed lemon juice
  • 4 Tbsp capers, drained
  • 2 Tbsp fresh parsley, finely minced
  • Sea salt, to taste

Instructions

  1. Melt the butter: In a small skillet, melt the butter over low heat carefully to avoid browning.
  2. Sauté the garlic: Add the finely minced garlic to the melted butter and gently sauté for about one minute. Make sure not to brown the garlic; the goal is to infuse the butter with garlic flavor and soften the raw edge.
  3. Add lemon juice and capers: Whisk in the fresh lemon juice and drained capers into the skillet. Let the sauce gently simmer for about another minute, allowing the flavors to meld.
  4. Finish with parsley and salt: Stir in the minced parsley and season with sea salt to taste. Turn off the heat and your basic lemon caper sauce is ready.
  5. For creamy version – melt butter and sauté garlic: Repeat melting the butter over low heat in a small skillet and gently sauté the garlic for one minute.
  6. Transfer to jar and blend: Move the butter and garlic mixture to a jar, then stir in the lemon juice. Use an immersion blender to emulsify the mixture, creating a creamy texture.
  7. Add capers and parsley: Stir in the capers and parsley to the emulsified sauce. Taste and adjust salt if necessary. The creamy lemon caper sauce is now ready to serve.

Notes

  • Do not brown the garlic as it will make the sauce bitter; gentle sautéing is key.
  • The sauce can be served immediately or kept warm until needed.
  • Use fresh lemon juice for the brightest flavor.
  • The creamy version uses an immersion blender to give a richer, emulsified consistency.
  • This sauce pairs beautifully with grilled or pan-seared fish, roasted chicken, or steamed vegetables.

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