Description
A bright, buttery lemon and caper sauce that’s quick to make and perfect for fish, chicken, shrimp, or vegetables.
Ingredients
- 4 tablespoons unsalted butter
- 1 small clove garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons capers, drained
- 1–2 teaspoons chopped fresh parsley
- Kosher salt, to taste
Instructions
- Melt butter in a small skillet over low heat.
- Add minced garlic, lemon zest, lemon juice, and capers; simmer gently about 30 seconds.
- Stir in parsley and season with salt.
- Remove from heat and drizzle immediately over cooked fish, chicken, shrimp, potatoes, or vegetables.
Notes
- Make up to 3 days ahead—store covered in fridge and reheat gently.
- For a lighter version, substitute half the butter with white wine.
- To make creamy, blend gently or add a splash of cream.
- Olive oil can replace butter for a dairy‑free option.