Lemon Caper Butter Sauce

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

cod fillets

🥗Healthier: haddock

💰Cheaper: pollock

Haddock and pollock are more affordable white fish options.

Juice 2 lemons to get a couple ounces of lemon juice.

Crush half of the capers with the back of a spoon and leave the other half whole for presentation.

In a sauté pan, add half a teaspoon of butter and heat on medium-high for about 2 minutes until the foam starts evaporating and a nutty aroma develops.

Add the crushed capers to the pan and sauté for 15-20 seconds to release their flavor.

Add the lemon juice to the pan and reduce by about a third on medium-high heat.

Season the sauce with salt and pepper.

Turn off the heat before adding the cold butter to the pan.

Keep the sauce moving to emulsify the butter into the sauce without separating it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens