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Simple lemon caper sauce in a bowl garnished with fresh herbs.

Simple Lemon Caper Sauce

This simple lemon caper sauce is bright, tangy, and buttery — made in just minutes with a handful of ingredients. It’s the perfect finishing touch for fish (like salmon or cod), chicken, pasta, or roasted vegetables.
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes about ¾ cup of sauce
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 tbsp capers drained
  • 60 ml ¼ cup freshly squeezed lemon juice
  • Zest of ½ lemon optional
  • 60 ml ¼ cup chicken broth, vegetable broth, or dry white wine
  • Salt & black pepper to taste
  • Optional: 1 tbsp chopped parsley for garnish

Equipment

  • Small saucepan or skillet
  • Whisk or spoon
  • Knife & cutting board
  • Stove

Method
 

  1. Heat the base:
  2. In a small skillet over medium heat, melt the butter with the olive oil.
  3. Sauté the garlic and capers:
  4. Add minced garlic and cook for 1 minute until fragrant (don’t brown).
  5. Stir in capers and cook for another 30 seconds.
  6. Deglaze and simmer:
  7. Add lemon juice, lemon zest (if using), and broth or wine.
  8. Bring to a gentle simmer and cook for 2–3 minutes to let the flavors blend and the sauce reduce slightly.
  9. Finish:
  10. Season with salt and pepper to taste.
  11. Stir in fresh parsley just before serving, if using.
  12. Serve:
  13. Spoon over cooked fish, chicken, or vegetables. Serve immediately.

Notes

To make it creamy, stir in 1–2 tbsp of heavy cream at the end.
If the sauce breaks or gets too oily, add 1 tsp cold butter off heat and stir to emulsify.
Keeps 3–4 days in the fridge. Reheat gently over low heat.