Lemon Sauce with Capers
An easy and flavorful lemon caper sauce with butter or olive oil that makes a terrific sauce for white fish, shrimp, salmon, vegetables, chicken, and pasta! The sauce is low carb, gluten-free, and keto friendly.
Ingredients
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon capers
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh parlsey chopped
- 4 tablespoon butter salted
Instructions
- Rinse the capers in cold water.
- In a small skillet on medium-low heat, melt the butter. Add the lemon juice, lemon zest, capers, minced garlic, salt, and pepper. Cook for 1 minute until the garlic is fragrant.
- Stir in the chopped fresh parsley and take it off of the heat.
- Serve immediately with seafood, chicken, pasta, or vegetables before the butter hardens. Enjoy!
Notes
If the lemon caper sauce is a tiny too lemony for your liking, feel free to add a touch more butter or olive oil, adjust the salt and pepper as needed. However, a tiny bit of sauce goes a long way!
To serve lemon caper sauce with pasta, swap the butter for olive oil since butter hardens as it cools whereas olive oil does not.
Cilantro makes a great variation to flat-leaf parsley.
The sauce can be made dairy-free by using olive oil instead of butter, or you can use a vegan margarine spread.
It's essential to use fresh lemon juice and not concentrate. The sauce will have the best possible taste with using fresh citrus.
Nutrition
Serving: 1gCalories: 105kcalCarbohydrates: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 31mgSodium: 382mg
Tried this recipe?Please consider Leaving a Review!