Pescatarian Lemon Caper Butter Sauce
Total time15 min
Prep time5 min
Cook time10 min
4.5(25)
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Learn more →Ingredients
4 servings
- 4 tbsp unsalted grass-fed butter, cut into 4 pieces, cold
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken 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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