Lemon Caper Sauce

The perfect sauce for the lemon rice croquettes is great with fish also.

  • Author: The Wilderness Wife
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Category: Sauce
  • Cuisine: American


  • 2 tsp. capers, preferably salt-packed
  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 2/3 cup dry white wine
  • 2 Tbs. fresh lemon juice
  • Grated zest of 1 lemon
  • 1 Tbs. chopped fresh flat-leaf parsley


  1. If using salt-packed capers, place them in a small bowl, add cold water to cover and soak for 20 minutes. Drain, rinse well and drain again, then pat dry on paper towels. If using vinegar-packed capers, rinse under cold running water, drain and pat dry.
  2. In a saute pan, melt butter with olive oil.
  3. Add the shallots and garlic to the pan and cook, stirring often, until fragrant, about 2 minutes. Add the wine and lemon juice, increase the heat to medium-high and boil until the sauce thickens slightly, 2 to 3 minutes. Stir in the parsley, capers and lemon zest, and season with salt and pepper.