• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Lemon Caper Sauce Recipe

    November 18, 2019 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Lemon Caper Sauce Recipe

    How to Make a Delicious Lemon Caper Sauce Tonight

    This is such a quick and easy sauce to prepare and goes so well with fish or chicken. It is very similar to a piccata sauce that is served with veal or chicken.

    The capers are small but packed with flavor. They add a salty/briny taste to any dish to offer a burst of flavor. The reason they are so salty is because they are typically brined first or packed in salt.

    Always use fresh lemon juice in your cooking. The little bit of extra effort will reward you handsomely. The bottled lemon juice isn’t even a shadow of the real deal and will definitely compromise the flavor of your dish.

    Best served with chicken or fish.

    Lemon Caper Sauce Recipe
    Print Recipe

    Lemon Caper Sauce Recipe

    How to make a quick lemon caper sauce.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Sauces
    Cuisine: French
    Servings: 4 servings

    Ingredients

    • 3 tablespoons butter unsalted, divided
    • 1½ tablespoons vegetable oil
    • 1 shallot minced
    • 1 cup chicken stock
    • 3 tablespoons lemon juice
    • 2 tablespoons flat-leaf parsley finely chopped
    • 1 tablespoon capers
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Heat up a saute (fry) pan over medium high heat.
    • Add half the butter (1½ tablespoons) and the oil. Heat until butter melts and oil is hot.
    • Add the shallot and sauté 2 minutes, or until translucent.
    • Add the chicken stock and reduce by half.
    • Stir in the lemon juice, parsley and capers.
    • Whisk in the remaining butter and season with salt and pepper, to taste.
    « Chateaubriand Sauce Recipe
    Birthday Brussels Sprouts »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Prepping Garlic Cloves For Cooking

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet