Lemon butter caper sauce

For the sauce:

2 tablespoons butter, cut into chunks

1 tablespoon capers, drained [see Kitchen Notes]

2 tablespoons lemon juice

1 teaspoon freshly grated lemon zest

melt the butter in a small saucepan over medium-low heat. I clarified my butter, removing it from the heat when it was melted and skimming off the solids that formed. You can do this or not, it won’t especially affect the taste, but it will enhance the appearance. Return the butter to the heat and add the capers. Let them cook for 45 seconds to a minute, until they become fragrant. Add the lemon juice and zest and remove from heat. Stir to combine. Serve immediately.