Gordon Ramsay’s Lemon Butter Caper Sauce – A Tangy, Buttery Delight
This sauce stands out because it emulsifies butter with lemon juice and capers, creating a smooth, velvety texture with a burst of flavor. The combination of acidity, richness, and brininess makes it versatile and perfect for a variety of dishes.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: French-Italian
Ingredients
Scale
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp capers, drained
- ¼ cup white wine (optional)
- 1 tbsp fresh parsley, chopped
- Salt and black pepper (to taste)
Instructions
- Heat olive oil – In a pan over medium heat, warm the olive oil until shimmering.
- Sauté the garlic – Add minced garlic and cook for 30 seconds until fragrant.
- Deglaze with wine (optional) – Pour in the white wine, stirring to scrape up any browned bits. Simmer for 1-2 minutes until slightly reduced.
- Add lemon juice and capers – Stir in lemon juice, zest, and capers, letting them infuse for 1 minute.
- Incorporate the butter – Reduce heat to low and whisk in butter, one tablespoon at a time, until the sauce is smooth and creamy.
- Season and finish – Stir in parsley, salt, and black pepper. Remove from heat and serve immediately.