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Lemon Caper Butter Sauce drizzled over fish
Fresh and flavorful Lemon Caper Butter Sauce

Lemon Caper Butter Sauce

Author: Flavelo
Sauces and Gravies Recipes
This is one of the simplest yet greatest examples of a butter emulsion sauce. We don't brown the butter like in a French *beurre noisette*; instead, we just melt it with the flavors, preserving the fresh, milky character of the butter. Ideal if you don't have time for complex sauces but want to elevate a plain cut of meat.
🕒 Prep Time 5 mins
🍳 Cook Time 5 mins
⌛ Total Time 10 mins
🍽️ Servings 4 servings
🔥 Calories 195 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Small Saucepan
  • Spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over low heat. It should just be melted, not bubbling.

2 ✓

Stir in the capers, lemon juice, salt, and pepper.

Tip: The sour and salty flavors highlight the sweetness of the butter.
3 ✓

Remove from heat, stir in the parsley, and serve immediately.

Tip: If you let it sit, the butter will solidify.

Recipe FAQ

The butter separated (became oily).
You overheated it. Butter melts above 86°F (30°C), but if it boils, the emulsion (water in fat) breaks. Just melt it, don't fry it!

Ingredients

  • 1 stick unsalted butter (1/2 cup)
  • 2 tbsp capers
  • 1 tsp lemon juice
  • 1 tsp fresh parsley (chopped)
  • 1 pinch salt
  • 1 pinch ground black pepper