Simple Lemon Caper Sauce

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 09/09/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 09/09/19

Lemon caper sauce

The Spruce

 
  • Total: 15 mins
  • Prep: 10 mins
  • Cook: 5 mins
  • Yield: 1/3 Cup Each (4 Servings)
Nutritional Guidelines (per serving)
155 Calories
12g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1/3 Cup Each (4 Servings)
Amount per serving
Calories 155
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 36%
Cholesterol 31mg 10%
Sodium 42mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Protein 2g
Calcium 69mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a super easy sauce to make, and it can be a delicious finishing touch for simple baked, grilled, or broiled fish, shrimp, or chicken. It is an excellent sauce to use to gussy up plain sauteed turkey cutlets or baked chicken breasts or drizzle it over baked salmon or tuna fillets. The sauce goes well with veal, too.

The recipe makes enough sauce for about four generous servings, and it can be scaled up easily for more.

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Ingredients

  • 2 teaspoon capers
  • 4 tablespoons butter
  • 1 small clove garlic (finely minced)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 to 2 teaspoons parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

    Lemon Caper Sauce Ingredients
     The Spruce

  2. Drain and rinse the capers. If they are large, chop them coarsely.

  3. Melt the butter in a small skillet or sauté pan over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.

    Lemon Caper Sauce
     The Spruce

  4. Add the chopped fresh parsley; stir and remove from the heat. 

  5. Drizzle the warm sauce over cooked fish, chicken, or turkey cutlets, and serve immediately. 

    Lemon caper sauce in a jar
     The Spruce

  6. Enjoy!

    Recipe Variation

    • Saute 1 tablespoon of minced shallots in the butter until they are translucent. Add the minced garlic and continue with the recipe.
    • To double the recipe, use 1 1/2 tablespoons of capers, 6 tablespoons of butter, 1 large clove of garlic, 1/4 cup of lemon juice, and 2 teaspoons of lemon zest.

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