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This is a white wine lemon caper sauce that’s ready in 10 minutes and works with a variety of protein 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!
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.
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.
Table of Contents
Why You’ll LOVE this Sauce
It’s light and refreshing with a tang, balanced by the saltiness of capers. It’s just the right amount of creamy, with a salty bite of Parmesan.
It takes just a few simple ingredients and 10 minutes to make this amazing Lemon Caper Sauce that you’ll crave again and again!
It’s fresh and flavorful, without all the preservatives of store bought sauce.
What are Capers?
Before we get into the details of this recipe, it makes sense to give a brief explanation for anyone who isn’t so sure about adding capers to their dinner!
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!
Lemon Caper Sauce Ingredients
- 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.
- Capers – As explained above, these tiny pickled flower buds are the vibrant addition to this dish that you can’t miss!
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.
Pair With
- Tortellini
- Ravioli
- Egg Noodles
- Baked Chicken Breast
- Salmon
- Shrimp
More Serving Suggestions
- 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
- Toss with Salad
Tips and Notes
More Caper Flavor
Want even more caper flavor? Crush capers with the back of a spoon before incorporating or while incorporating into the sauce.
This is a thin sauce. Toss with fresh grated parmesan or use it to garnish. Grated parmesan is not a suitable substitute.
To Store
- Refrigerate – Store in an airtight container up to five days.
If you try this white wine lemon caper sauce recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
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Lemon Caper Sauce
An easy lemon caper sauce that takes just 10 minutes start to finish to toss with pasta, drizzle on veggies, chicken, fish and more. It's crisp, citrusy, fragrant and delicious!
Yield
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 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 5 days.
Video
Nutrition Information
Calories: 238kcal (12%), Carbohydrates: 4g (1%), Protein: 7g (14%), Fat: 19g (29%), Saturated Fat: 12g (60%), Cholesterol: 66mg (22%), Sodium: 358mg (15%), Potassium: 84mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 713IU (14%), Vitamin C: 4mg (5%), Calcium: 227mg (23%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Marcia D. Smith says
Terrific dish. Now a favorite here!
Julie Blanner says
Thank you, Marcia!
Leslie says
Excellent sauce! Thanks for sharing the recipe
Julie Blanner says
Thanks, Leslie!
Kathryn says
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.
Julie Blanner says
There is a print button on all recipes cards for your convenience.
Tammy says
Print button just opens the same site with the adds. Doesn’t actually let you print the recipe
Julie Blanner says
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
Anonymous says
absolutely delicious! although really high in calories.
Marisa Franca @ All Our Way says
Sounds delicious! I’d like to try this over a veggie.