Lemon-Caper Sauce

Image of plate with salmon, lemon caper sauce is on top.Ready for something quick, versatile and not made of turkey left-overs? Yeah, we all are! After Thanksgiving and the football game last weekend, it's nice to find a respite from over-indulgence on all levels.
This might be just what you need.
Over the years this has become a favorite. I like it over fish or chicken but it works nicely as a warm dipping oil for bread. It's definitely fancier than olive oil and no one has to know how easy it is to make.



Total Time: 15 minutes
Yield: 4 servings
Level: Average

1/3 cup extra virgin olive oil
1 tsp anchovy paste
3 tbsp capers, drained, chopped
2 cloves garlic, minced
Juice of 1 lemon (approximately 1/4 cup)
1 tbsp Italian parsley, chopped
Freshly ground pepper to taste

Heat the oil in a small pan over medium heat. Add anchovy paste, capers and garlic. Cook about 1 minute being careful not to let the garlic get dark (darkened garlic is bitter and will ruin the sauce). Add lemon juice and pepper. This will cool the sauce so continue to heat until it just starts to sizzle. Remove from the heat and add parsley. Serve on fish, chicken or drizzle over bread or vegetables.
A couple of tips; this sauce is fresh and lightly-flavored, and will remain that way, unless you forget to drain the capers, or add too much anchovy paste. It can get salty fast. Also, shallots are a nice substitute for garlic if you're in a pinch.


  1. Sounds really good-- saved to my recipe file

  2. This sounds good -- love capers and lemon together. And I like that you gave an option if you don't want to use garlic!