I’ve been craving rice lately (weird?) so I made some for dinner this week, but wanted a delicious new sauce to dress it with. We had an amazing mustard caper sauce in one of our dishes in Jamaica that’s been on my mind, so I picked up capers recently, and here we are.
Warning: I wasn’t going for healthy on this one, I assure you. I found a few different ideas for caper dressings across Pinterest – lots of lemon sauces and a few creamy ones. Creamy always sounds better, let’s be honest. So YOLO, and this creamy garlic caper sauce was born.
- 3 tablespoons butter
- 2 teaspoons lemon pepper
- ½ cup whipping cream (honestly, used half and half because I had it home and it works just as well)
- 1 teaspoon garlic salt or powder (easy on the salt if going that route)
- 1 teaspoon dried dill weed
- 2 tablespoons capers, drained
- Salt optional to taste (I recommend Himalayan pink salt if you need salt)
Super Easy Instructions
Turn the heat on low and add the whole chunk of butter into the pan to begin melting. Since the heat is low it will slowly melt down and spread across the saucepan, in a self-greasing kind of way (in case you didn’t pre-grease the pan already).
Once the butter is almost melted, add the half and half/whipping cream, still keeping the heat on low. Then add each of the seasonings in, one at a time, in no particular order. Stir or whisk well. Since this is a cream based sauce you will want to whisk/stir frequently until the sauce is ready to serve so it doesn’t separate and set.
What can I put it on?
This sauce is amazing, and is probably great on everything; I can’t even be more modest about it. But if I’m recommending some top ideas, try dressing this sauce on chicken, rice, tilapia, salmon or any fish particularly lighter flavored/white ones (cod, snapper).
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