A bright, tangy lemon caper sauce perfect for drizzling over fish, chicken, or vegetables.

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In a small skillet over medium heat, melt the butter with the olive oil.
Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
Stir in the capers and cook for another 1 minute.
Pour in the lemon juice and white wine (or broth), scraping up any browned bits from the pan.
Allow the sauce to simmer gently for 2–3 minutes until slightly reduced.
Stir in the lemon zest and season with salt and pepper to taste.
If using, sprinkle in the chopped parsley and remove from heat.
Serve warm over your protein or vegetables of choice.

For a richer flavor, swirl in an additional pat of butter at the end.
To make it dairy‑free, omit the butter and use olive oil only.
Can be made ahead and gently reheated; add a splash of broth if it thickens too much.