Thursday, January 5, 2012

Lemon Caper Sauce

Pin It Now! It is challenging to dress up the usual fare and make it something a bit more fun and special.  This sauce is a family favorite and we put it on just about any kind of protein - pork, chicken and fish.  The key to this is the lemon curd, which I buy at our local grocery store.  I will be trying my hand at making some lemon curd later this week with a stash of Meyer lemons I was lucky enough to get.  I will post that up as well if it works out.  For this sauce, some lemon curd, capers and mustard is all it takes to make hum-drum into something bright and full of flavor.

Lemon Caper Sauce

Michelle K.
This can be made right in the pan drippings if you have any to use. That will add an additional level of flavor that is terrific.


  • 1/2 cup chicken stock
  • 2 tbs mustard (any good course ground mustard is great, or a dijon style works well too)
  • 1 tsp capers drained
  • 1 tbs lemon curd
  • salt and black pepper to taste


  1. If you are doing this in the drippings from a skillet used to make pork chops, chicken or fish, don't scrape out the skillet. Pour off any excess oil, leaving about a teaspoon. Add the chicken stock and using a wooden spoon, deglaze the pan over medium flame.
  2. If you are doing this on its own, bring to a simmer the chicken stock in a small sauce pan.
  3. Add the mustard, lemon curd and capers to the warm chicken stock. Whisk together making sure you get rid of any lumps of curd or mustard, making a thin smooth sauce. Taste and adjust the salt and pepper to your liking.  Let this all simmer together to blend the flavors about 5 minutes.
  4. Serve using a small amount over the top of your chicken, pork or fish.
Yield: 6 servings

Prep Time: 00:05
Cook time: 00:10


Calories: 7
Total carbs: 1