We had an amazing mustard caper sauce in one of our dishes in Jamaica that’s been on my mind. Also, I’ve been craving rice (so random?) and wanted a delicious sauce with which to dress it. So, I picked up capers and concocted this delicious lemon and garlic caper sauce.
Warning: I wasn’t going for healthy on this one, I assure you. I found a few different ideas for caper dressings across Pinterest, including lots of lemon sauces and a few creamy ones. Creamy always sounds better, let’s be honest. So throwing dieting to the wind, this creamy garlic caper sauce was born.
Lemon and Garlic Caper Sauce Ingredients
- 3 tablespoons butter
- 2 teaspoons lemon pepper seasoning
- Alternative: 1 teaspoon of lemon juice and 1 teaspoon of pepper
- 1/2 cup whipping cream
- Alternative: honestly, I used half and half because I had it home and it works fine
- 1 teaspoon garlic salt or powder (easy on the salt if going that route)
- 1 teaspoon dried dill weed
- 2 tablespoons capers, drained
- Salt, optional to taste (I recommend Himalayan pink salt)
Cooking Instructions
Add the whole chunk of butter into a sauce pan on low heat to begin melting. Since the heat is low it will slowly melt down and spread across the saucepan, in a self-greasing kind of way.
Once the butter is almost melted, add the whipping cream/half and half, keeping the heat on low. Then, add each of the seasonings in, one at a time, in no particular order. Stir or whisk well. Since this is a cream based sauce you’ll need to whisk/stir frequently until the sauce is ready to serve so it doesn’t separate and set.
What does the Garlic Caper Sauce go on?
This sauce is amazing, and is probably great on everything, honestly! But if I’m recommending some top ideas, try dressing this sauce on chicken, rice, tilapia, salmon or any fish lighter in flavor, especially white ones (cod, snapper).
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