This is a white wine lemon caper sauce that’s ready in 10 minutes and works with a variety of proteins and pasta dishes.

Crisp, citrusy, creamy and fragrant, you’ll want to serve it all summer long!

A stainless steel pan filled with ravioli in a white wine lemon caper sauce.
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This simple lemon caper sauce is so refreshing for Spring and Summer! It’s incredibly easy and versatile, too.

I know I’ve said it before, but I love lemon everything! Don’t miss my reader-faves like lemon spaghetti with artichokes, basil lemon pasta salad, lemon pepper chicken and salmon, and this arugula lemon salad.

Lemon Caper Sauce

It’s a delicious addition to chicken, fish, veggies, pastas and more. You can even use it in lieu of traditional Piccata Sauce for summer flavor. It’s cream and silky, yet it feels light and refreshing too!

A stainless steel pan filled with ravioli in a white wine lemon caper sauce.

Why You’ll Love It

  • Light and Refreshing – It’s also got a little tang, as it’s balanced by the saltiness of capers. It’s just the right amount of creamy, with a salty bite of Parmesan.
  • Easy Ingredients – It’s fresh and flavorful, without all the preservatives of store bought sauce.
  • Simple to Make – It takes just a few simple ingredients and 10 minutes to make this amazing Lemon Caper Sauce that you’ll crave again and again!
Ravioli in a white wine lemon caper sauce.

What are Capers?

Not so sure about capers? I bet you’ll love them!

Capers are one of my favorite ingredients to elevate a simple sauce or dish. They pack so much flavor in every bite- a touch sweet and a little salty, they are bursting with flavor!

They’re grown in the wild on small, flowering bushes called Finders Rose. In fact, they are actually tiny flower buds that have been pickled, which is why you’ll find them jarred in the stores.

They’re an incredible flavor booster for so many dishes, including this one!

Ravioli in a white wine lemon caper sauce.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

  • White Wine – A dry white wine including Sauvignon Blanc, Pinot Gris and Pinot Grigio or white cooking wine. It doesn’t have to be expensive to add amazing flavor.
  • Lemon Juice – Fresh is best, but you can substitute 100% real lemon juice found in the produce section of your grocer.
  • Heavy Cream – Adds a little richness to the sauce. You can substitute half and half if needed.
  • Parmesan – Fresh grated parmesan thickens the sauce and adds a hint of flavor. You can substitute pecorino romano or asiago. Grated parmesan is not a suitable substitute.
  • Capers – As explained above, these tiny pickled flower buds are the vibrant addition to this dish that you can’t miss!
Ingredients for a white wine lemon caper sauce on a marble countertop.

Variations

  • Add More Vegetables – Steam a little cauliflower, asparagus or zucchini to add.
  • Substitute with Rice or Gnocchi – In lieu of ravioli, substitute rice or gnocchi.

How To Make Lemon Caper Sauce

  1. Combine – Over medium heat, bring white wine and lemon juice to a boil. A stainless steel pan filled with a white wine lemon caper sauce.
  2. Add Heavy Cream and Reduce – Reduce heat to low and stir in heavy cream. Reduce for 5 minutes. A stainless steel pan filled with a white wine lemon caper sauce.
  3. Fold in Garnish – Stir in parmesan and capers.  A stainless steel pan filled with a white wine lemon caper sauce.
A stainless steel pan filled with a white wine lemon caper sauce.

Tips

  • More Caper Flavor – Want even more caper flavor? Crush capers with the back of a spoon before incorporating or while incorporating into the sauce.
  • Warm – Be sure that the heavy whipping cream is room temperature before you add to the saucepan – cold cream could potentially curdle when it hits the warm acidic sauce!
  • To Thicken – This is a thin, light sauce. Toss with fresh grated parmesan or use it to garnish. To thicken, add even more parmesan!
A stainless steel pan filled with a white wine lemon caper sauce.

Frequently Asked Questions

What does a caper taste like?

Capers taste a little like olives, with a citrus and briny undertone. They’re deliciously salty and textural in this lemon caper sauce!

What wine goes with lemon caper sauce?

Choose from a suggested variety that is included in the ingredients of this sauce! Try a Pinot Grio, a Sauvignon Blanc, or a Pinot Gris.

Serving Suggestions

A pot full of white wine lemon caper sauce, with a whisk in the pot and lemons and linen napkins surrounding it.

How to Store

  • At Room Temperature – This pasta can sit out for up to two hours safely while serving.
  • Refrigerate – Store in an airtight container up to three days.
  • Freeze – Freeze in an airtight container up to three months. Thaw in the refrigerator and reheat to serve.

Reheat

  1. Add a touch of heavy cream or half and half to thin the sauce back out. You can even use a little vegetable or chicken broth if you’d like.
  2. Warm over low heat on stovetop for 5 minutes, or microwave in 30 second increments until heated through.
A stainless steel pan filled with a white wine lemon caper sauce.

More Easy Pasta Dinners

A stainless steel pan filled with ravioli in a white wine lemon caper sauce.
4.97 from 109 votes

Lemon Caper Sauce

Get the best recipe for an easy lemon caper sauce that takes just 10 minutes start to finish. Toss with pasta, drizzle on veggies, chicken, fish and more. It's crisp, citrusy, fragrant and delicious!
Cook: 10 minutes
Total: 10 minutes
Servings: 6
Pin Rate Print

Ingredients  

  • 1 cup white wine
  • ¼ cup lemon juice
  • 1 cup heavy cream Room Temperature (see notes)
  • 1 cup parmesan freshly grated
  • 2 tablespoons capers drained

Instructions 

  • In a saucepan over medium heat, bring white wine and lemon juice to a boil.
  • Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
  • Remove from heat and stir in fresh grated parmesan and capers.
  • Toss with pasta or vegetables or drizzle onto chicken, fish and more.

Tips

Substitutions

  • White Wine – A dry white wine including Sauvignon Blanc, Pinot Gris and Pinot Grigio or white cooking wine. 
  • Lemon Juice – Fresh is best, but you can substitute 100% real lemon juice found in the produce section of your grocer.
  • Heavy Cream – Adds a little richness to the sauce. You can substitute half and half if needed. Be sure that it’s room temperature – cold cream could potentially curdle when it hits the warm sauce! 
  • Parmesan – Fresh grated parmesan thickens the sauce and adds a hint of flavor. You can substitute pecorino romano or asiago.

For More Caper Flavor

Crush capers with the back of a spoon before incorporating or while incorporating into the sauce.

To Store 

  • Refrigerate – Store in an airtight container up to three days. 

Video

Calories: 238kcal | Carbohydrates: 4g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 358mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 713IU | Vitamin C: 4mg | Calcium: 227mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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84 Comments

  1. The ads even in the recipe section are so obnoxious i almost didn’t bother writing down the whole recipe.

    Probably wont bother next time.

        1. Hi Tammy,
          I’ve never had anyone say that. Can you tell me what system you’re using when that happens? A phone, or a pc, etc?
          Thank you!
          Julie