Simple Lemon Caper Sauce
A bright and tangy sauce made with fresh lemon and capers, perfect for drizzling over fish, chicken, or vegetables.
Ingredients
Main Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons capers, rinsed and chopped
- 1 large lemon, juiced Juice and zest needed.
- 1 large lemon, zested
- to taste Salt
- to taste Freshly ground black pepper
Optional Garnish
- 1 tablespoon fresh parsley, chopped For garnish, optional.
Instructions
Preparation
- Gather all your ingredients and a small mixing bowl.
- Pour the extra virgin olive oil into the bowl.
- Rinse the capers under cold water to remove excess saltiness, then chop them roughly.
- Add the chopped capers to the bowl with the olive oil.
- Juice the lemon into the bowl, ensuring no seeds slip through.
- Zest the lemon and add the zest to the bowl.
- Season with a pinch of salt and freshly ground black pepper; taste and adjust as needed.
- Mix all ingredients until well combined and taste your sauce for seasoning adjustment.
- Chop some fresh parsley and sprinkle on top, if desired.
- Let the sauce sit for a few minutes to meld flavors before serving.
Notes
For best results, use fresh lemons and small non-pareil capers. This sauce is best enjoyed fresh but can be stored in an airtight container in the refrigerator for 3-4 days.