Nickel Allergy Friendly Lemon Caper Butter Sauce

Total time15 min

Prep time5 min

Cook time10 min

Nickel Allergy Friendly Lemon Caper Butter Sauce

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Ingredients

4 servings

4 tbsp unsalted grass-fed butter, cut into 4 pieces, cold
Kerrygold Butter Pure Irish Naturally Softer - 8 Oz Kerrygold Pure Irish Butter - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz
Lucerne Dairy Farms Grass-Fed Salted Butter
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1 tbsp extra virgin olive oil
2 cloves garlic, minced
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
2 tbsp capers, drained
2 tbsp low-sodium chicken broth or vegetable broth
¼ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Heat the olive oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
2
Add the broth and lemon juice to the pan and increase the heat to medium. Simmer until the liquid reduces by about half and the mixture looks slightly syrupy, about 2–3 minutes.

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