Lemon Butter Caper Sauce

This simple Hell’s kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked, or broiled seafood dishes. also used for fish piccata of any sort, this recipe is simple to make, and the lemon-caper sauce partners well with delicate fish varieties like scallop, sole fillets, halibut, and seabass as well as harder fish like tuna and swordfish.

How to Make Gordon Ramsay Lemon Butter Caper Sauce

Whisk together the garlic, capers, lemon juice, and extra virgin olive oil. While the fish comes out of the oven, splash the juice from the recipe back into the frypan to make sauce.

Step 1. Melt 2 Tbsp. of butter in it over medium heat until sizzling.

Step 2. Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.

Step 3. The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.

Step 4. Now Whisk in the dry wine along with the chicken stock, bring the heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.

Step 5. Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

Lemon Butter Caper Sauce

4 from 37 votes

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

This simple Hell’s kitchen lemon butter caper sauce recipe is the ideal complement to any sauteed, baked or broiled seafood dishes. also used for fish piccata of any sort.

Ingredients

• ¼ tsp. Kosher salt to taste

• ¼ tsp. cracked black pepper, to taste

• ½ tsp. dried thyme leaves

• 4 Tbsp. unsalted butter

• 1 very small shallot, minced (about 1 Tsp.)

• 2 garlic cloves, minced (about 1 tsp.)

• 2 tsp. all-purpose flour

• 1 C. dry white wine

• 1 ½ C. chicken stock, homemade or low sodium

• 2 Tbsp. drained capers

• 2 Tbsp. minced fresh parsley

• 1 tsp. freshly grated lemon zest, plus 2 tablespoons juice

Directions

• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high continue to cook, without a lid, until it’ reduced by ½ in about 7 to 10 minutes.

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

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