Gordon Ramsay’s Lemon Butter Caper Sauce: Transform Your Meals

Immerse your palate into the zesty world of Gordon Ramsay’s Hell’s Kitchen lemon caper sauce, a culinary delight that boasts the perfect balance of tangy, savory, and utter deliciousness. This sauce is a versatile addition to your cooking repertoire, ideal for anything from seafood to poultry.

This simple and delicious Lemon Butter Caper Sauce recipe is perfect for drizzling over fish, chicken, or vegetables. Best of all, it’s super easy to make and requires just a few ingredients. So, if you’re looking for a flavorful and easy sauce to add zing to your meals, try this lemon butter caper sauce!

Lemon Butter Caper Sauce Recipe

4.0 from 72 votes

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Lemon caper sauce, known for its luxurious fusion of fresh lemon, briny capers, and creamy butter, makes for a Gordon Ramsay creation that’ll tantalize your taste buds. Its simplicity, combined with a profound flavor depth, truly stands out.

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Ingredients

• 4 tsp. unsalted butter

• 2 tsp. capers drained

• Juice of 1 lemon

• Zest of 1/2 lemon

• 2 cloves garlic, minced

• 1/4 cup chicken or vegetable broth

• Salt and freshly ground black pepper to taste

• Optional: 1 tablespoon fresh parsley, chopped

Directions

• Melt the Butter: Melt 2 tablespoons of butter in a skillet over medium heat.
• Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute or until fragrant but not browned.
• Add Broth and Lemon: Pour the chicken or vegetable broth and simmer.
• Stir in the lemon juice and zest.
• Simmer the Sauce: Let the sauce simmer for a couple of minutes to reduce slightly.
• Add Capers and Remaining Butter: Add the capers and 2 tablespoons of butter to the sauce. Stir until the butter is melted and the sauce is emulsified.
• Season with salt and pepper to taste. Be cautious with the salt, as capers are already salty.
• Finish with Parsley (Optional): If using, stir in the chopped fresh parsley.
• Serve the lemon butter caper sauce over cooked fish, chicken, or steamed vegetables.

Notes

• Adapted from Gordon Ramsay’s Hell’s Kitchen American TV Show.

What is lemon butter sauce made of?

Lemon butter sauce, also known as beurre blanc with lemon or simply lemon beurre blanc, is made primarily from butter, fresh lemon juice, and usually shallots. The sauce may also contain salt, white wine or vinegar, and herbs like parsley or dill for additional flavoring. The ingredients are typically emulsified over low heat to create a smooth, rich sauce.

What is caper sauce made of?

Caper sauce is typically made from capers, the unopened flower buds of the Capparis spinosa plant, pickled in brine or wine vinegar. The sauce usually includes butter, lemon juice, and garlic and often includes white wine, shallots, and herbs like parsley or dill. Cream or stock might also be added to give the sauce more body and flavor.

Why does my lemon butter sauce separate?

Lemon butter sauce can separate for a few reasons:

1. Temperature Fluctuations: If the sauce gets too hot, the butter can separate from the water and other liquids, causing the sauce to break. Conversely, the butter can solidify and separate if it gets too cold.
2. Incorporation Technique: If the butter is not gradually incorporated, or if it is not whisked consistently, the emulsion can break.
3. Proportions: An incorrect balance of fat to acid can cause the sauce to split.
4. Quality of Ingredients: Using high-quality butter with a higher fat content can help stabilize the sauce, as can fresh lemon juice.

To prevent separation, keep the sauce warm (not hot) and whisk it continuously while adding the butter in small pieces, allowing each addition to emulsify before adding more.

How do you thicken caper sauce?

To thicken caper sauce, you can use several methods:

1. Reduction: Simmer the sauce gently to evaporate excess liquid, naturally thickening it.
2. Slurry: Mix a small amount of cornstarch or flour with water to create a slurry, then whisk it into the sauce and heat until it thickens.
3. Roux: Make a roux with equal parts butter and flour, cook it for a minute to remove the raw flour taste, and then whisk it into the sauce.
4. Emulsification: Add small pieces of cold butter while whisking vigorously. The butter will emulsify into the sauce, thickening it and adding a glossy finish.
5. Cream: Stir in heavy cream and simmer until the sauce is consistent.