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!
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!
Why You’ll Love It
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!
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!
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
- Combine – Over medium heat, bring white wine and lemon juice to a boil.
- Add Heavy Cream and Reduce – Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
- Fold in Garnish – Stir in parmesan and capers.
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!
Frequently Asked Questions
Capers taste a little like olives, with a citrus and briny undertone. They’re deliciously salty and textural in this 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
- Tortellini
- Ravioli
- Egg Noodles
- Baked Chicken Breast
- Salmon
- Shrimp
- Dip or drizzle for Gourmet Fries
- Toss Green Beans for a flavorful side dish
- In lieu of tomato sauce, top pizza with it
- Drizzle on Garlic Smashed Potatoes
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
- 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.
- Warm over low heat on stovetop for 5 minutes, or microwave in 30 second increments until heated through.
Lemon Caper Sauce
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
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Terrific dish. Now a favorite here!
Thank you, Marcia!
Excellent sauce! Thanks for sharing the recipe
Thanks, Leslie!
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.
There is a print button on all recipes cards for your convenience.
Print button just opens the same site with the adds. Doesn’t actually let you print the recipe
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
absolutely delicious! although really high in calories.
Sounds delicious! I’d like to try this over a veggie.