Simple Lemon Caper Sauce

Lemons and capers go together really well. And butter makes everything better, usually. Bringing the three ingredients into this easy sauce offers a delicious finishing touch for simple preparations such as baked, grilled, or broiled fish, shrimp, or chicken. This quick weeknight lemon caper sauce isn't fancy, but it somehow makes even the most basic turkey or veal cutlets, or baked chicken or tuna, feel a little bit more special. It comes together in a flash, using ingredients you may already have on hand.

However, if you've never had capers, most supermarkets will have them. They are the unopened flower buds of the caper bush, and they bring a tangy, floral, and almost briny or salty taste to whatever they're paired with. They're sold in small jars and can usually be found in the grocery store near other condiments or sometimes with specialty Italian ingredients, depending on the store.

Capers can be rinsed (or not) before using, depending on the recipe specifications, and need to be stored in the fridge once the jar is opened. They happen to pair especially well with chicken (think chicken piccata), and can completely transform the most basic of salmon dishes. They appear a lot in Italian cooking and also are great with other kinds of pasta dishes and pickled with other foods. They're dark green and some people say they taste a little like green olives; if you're in a pinch, you can substitute one for the other.

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