Woooweee this sauce packs a punch! Granted, it’s full of all my favourite ingredients: creamy butter, tangy lemon, salty capers and the heat of garlic, so you can’t really go wrong. I used it last night on panfried codfish and roasted cabbage, but it would be just as good on chicken, steak, grilled vegetables, soaked up by bread, you name it! And the best thing is, the recipe could’t be easier!
Recipe inspired by @thespruceeats.
Simple Lemon & Caper Butter Sauce
- Zest of half a lemon
- Juice of half a lemon
- 1 small garlic clove, grated
- 3 tbsp unsalted butter
- 1 tbsp capers, roughly chopped
- 1 small handful flat leaf parsley
- Pepper & Salt for seasoning (if using salted butter, use lesss slat, but just taste to see what you prefer)
Slowly melt the butter in a small saucepan.
Add the rest of the ingredients, but start with the juice of a quarter of lemon and add more to your liking. I like it nice and tangy.
Taste and adjust seasoning.
Bring to a slight simmer and take off the heat.
Served straight away.