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Lemon and caper butter sauce served
Glossy butter sauce drizzled over a spoon.

Lemon & caper butter sauce

Author: Flavelo
Recipes Sauces and Gravies
This is one of the simplest yet greatest examples of butter emulsion sauces. We don't brown the butter here as in the French version, but simply melt it together with the flavours, preserving the fresh, milky character of the butter. Ideal if you don't have time for complicated 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 frying pan or saucepan
  • Spoon

Allergen Information

⚠️ Milk

Instructions

1 ✓

Melt the butter over a low heat. It should be just liquid.

2 ✓

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

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

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

Tip: If left to stand, the butter will solidify.

Recipe FAQ

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

Ingredients

  • 100 g butter
  • 2 tbsp capers
  • 1 tsp lemon juice
  • 1 tsp fresh parsley (chopped)
  • 1 pinch salt
  • 1 pinch ground black pepper