This Lemon Caper Sauce is a 5-minute recipe for a fresh, creamy, tangy, and salty sauce, dip, or dressing! It's made with creamy mayonnaise, fresh lemon juice and zest, fresh dill, and salty capers.
Add mayonnaise, lemon zest and juice, chopped dill and capers in a small mixing bowl. If needed, add a pinch of salt. Mix everything to prepare the sauce.
Notes
Use any mayonnaiseyou prefer. You can use classic mayo, olive oil or avocado oil mayo, light mayo, etc.
Lighten it up by using plain Greek yogurt in place of the mayo.
Make a vegan lemon caper sauce, by using vegan mayo instead.
When you zest your lemon, be sure to zest just the very surface of the peel, not the white pith underneath as that has a bitter flavor.
Be sure to chop the dill and capers relatively small in size so they incorporate well into the sauce. You want some texture, but not chunks.
Use fresh ingredients. For best results, I recommend fresh dill, freshly squeezed lemon juice, and fresh zest for brighter, more vibrant flavors.
Chill the sauce in the fridge for a few hours before you serve it to give the flavors time to really meld together.
Lemon Butter Caper Sauce: Simply replace mayonnaise with unsalted melted butter to make this variation.
Note: The nutrition facts below are my estimates based on 1 tablespoon serving size. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.