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Cindy’s “Lemon Caper Sauce”

Lemon Caper Sauce
1  tablespoon capers
1 tsp butter
2 lemons, juiced
dash of salt and pepper
3 tablespoons cold butter
Yields two servings
1. Press capers in a small bowl with a fork.
2. Melt 1 tsp butter in a skillet over medium-high heat until the butter foams; saute capers, about 15-20 seconds. Add lemon juice, bring to a simmer, stirring frequently, until the liquid is reduced by 1/3, approximately 2-3 minutes. Season with salt and pepper. Remove from heat.
3. Stir cold butter into lemon mixture, stirring constantly until butter is melted and thick.
4. Serve atop 2 panko crusted fish fillet

Making Memories,

Cindy Hansill

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