Description
This Lemon Caper Sauce is a simple yet flavorful sauce that pairs beautifully with salmon, chicken, pasta, and even roasted vegetables. Made with fresh lemon juice, butter, garlic, and capers, this sauce has a perfect balance of acidity, richness, and briny goodness. Ready in just 5 minutes, it’s a must-have for easy gourmet meals!
Ingredients
Units
Scale
- 2 tablespoons butter (or olive oil for a lighter option)
- 2 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth for a vegetarian version)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon heavy cream (optional, for a creamy version)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Sauté the Garlic:
- In a small saucepan over medium heat, melt butter (or heat olive oil).
- Add garlic and sauté for 30 seconds until fragrant.
- Add Liquids & Capers:
- Pour in chicken broth, lemon juice, and lemon zest.
- Stir in capers, salt, pepper, and red pepper flakes (if using).
- Simmer & Thicken:
- Let the sauce simmer for 3–4 minutes to slightly reduce.
- (For a creamy version, stir in heavy cream and simmer for another minute.)
- Finish & Serve:
- Remove from heat and stir in fresh parsley.
- Drizzle over salmon, chicken, shrimp, pasta, or veggies.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
- Make It Dairy-Free: Use olive oil instead of butter and skip the cream.
- Thicker Sauce: Add ½ teaspoon cornstarch mixed with 1 tablespoon water to thicken.
- Recipe Details
Nutrition
- Calories: ~60
- Sugar: 0g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg