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Overhead view of fresh ingredients for lemon caper sauce including extra virgin olive oil, fresh halved lemons, green capers, and parsley on a wooden board.

Vibrant Lemon Caper Sauce

This vibrant lemon caper sauce is a quick, 5-minute rustic condiment featuring a glistening olive oil base, plump capers, fresh parsley, and a zesty dash of red pepper flakes to elevate any meal.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: American, Mediterranean
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Lemon Caper Sauce Ingredients
  • 1/2 cup Extra Virgin Olive Oil High quality, for a glistening base.
  • 3 tbsp Fresh Lemon Juice Freshly squeezed.
  • 1 tbsp Lemon Zest From about one large lemon.
  • 3 tbsp Capers Drained and roughly chopped.
  • 1/4 cup Fresh Parsley Finely chopped, flat-leaf preferred.
  • 1/4 tsp Crushed Red Pepper Flakes For a gentle dash of heat.
  • 1 clove Garlic Finely minced into a paste.
  • 1/4 tsp Sea Salt Flaky sea salt works best.
  • 1/8 tsp Black Pepper Freshly cracked.

Equipment

  • 1 Small Mixing Bowl A white ceramic bowl highlights the vibrant colors.
  • 1 Wire whisk Crucial for lightly emulsifying the oil and lemon juice.
  • 1 Citrus Juicer To extract maximum juice from the fresh lemons.

Method
 

Making the Lemon Caper Sauce
  1. Finely chop the fresh parsley and mince the garlic clove into a paste. Drain the capers well. Roughly chop half of the capers to release their juices, leaving the rest whole for visual appeal.
  2. In a small bowl, combine the fresh lemon juice, lemon zest, minced garlic, sea salt, black pepper, and crushed red pepper flakes. Whisk vigorously and let sit for 1 minute.
  3. While whisking continuously, pour the extra virgin olive oil into the lemon mixture in a slow, steady stream until it catches the light and creates a glistening suspension.
  4. Gently fold in the chopped parsley and prepared capers. Stir lightly with a spoon to distribute the vibrant herbs and plump capers evenly.
  5. Allow the sauce to rest at room temperature for 5 to 10 minutes to let the flavors meld before serving over your favorite dish.

Notes

Tip 1: Ensure your lemons are at room temperature to extract the maximum amount of juice.
Tip 2: Do not freeze this sauce; the fresh parsley will become mushy. Store in the fridge and bring to room temperature before serving.