Description
A tangy and flavorful Lemon Caper Sauce perfect for enhancing chicken, fish, pasta, or vegetables with a bright citrus and savory caper punch.
Ingredients
Scale
Sauce Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- ½ cup chicken broth (or vegetable broth)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons capers, drained
- ¼ teaspoon black pepper
- Salt to taste
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat butter and oil: In a small saucepan or skillet, heat the butter and olive oil over medium heat until melted and hot.
- Sauté garlic: Add the minced garlic and cook for 30–60 seconds until fragrant but not browned to avoid bitterness.
- Make the roux: Stir in the flour and cook for about 1 minute, constantly stirring to form a light roux that will thicken the sauce.
- Add broth: Gradually whisk in the chicken or vegetable broth until the mixture is smooth and free of lumps.
- Simmer sauce: Bring the sauce to a simmer and cook for 2–3 minutes until it slightly thickens, stirring occasionally.
- Incorporate lemon and capers: Stir in lemon juice, lemon zest, capers, black pepper, and a pinch of salt. Continue simmering for another 1–2 minutes to meld flavors.
- Finish with parsley: Remove from heat and stir in fresh parsley if desired for a fresh herbal note.
- Serve: Serve the sauce warm over your choice of chicken, fish, pasta, or roasted vegetables to elevate your dish.
Notes
- For a thinner sauce, add an extra splash of broth or white wine while simmering.
- To make the sauce dairy-free, substitute the butter with additional olive oil.
- This sauce pairs particularly well with salmon, chicken piccata, or roasted asparagus.
