This easy caper cream sauce only has three ingredients and is ready in under 30 minutes. Serve with fish, shrimp, crab cakes, or chicken to add a special flare to any dinner. This sauce is perfect for special occasions; it's a minimal-effort, restaurant-quality sauce!
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Why You Should Make This Caper Cream Sauce
This creamy caper sauce recipe is the same recipe I would make over and over again to serve with crab cakes. Guests would rave about this sauce, and it would always make me laugh because it's soooo simple! I'm excited to share it with you.
This sauce is creamy and tangy, with a subtle hint of salt from the capers.
So why should you make this sauce?
- Easy: All you need to do is combine, stir, and serve.
- Only three ingredients: There are just a few ingredients, and they are easy to find.
- Restaurant-quality: This sauce is date-night or dinner party fancy.
- Elevates simple dishes: takes simple dishes like fish or chicken to the next level.
- Crowd-pleaser: It's so good, your guests will be begging for the recipe.
Expert Tips
- Watch the sauce closely as it reduces. Stir regularly to keep the sauce from sticking to the bottom of the pan and to prevent "skin" from forming on the top.
- Did the sauce reduce too much? Add a little more cream to thin it out.
- Scrape the side of the pan as you stir. Make sure to get all the sauce from the side of the pan so your sauce doesn't stick to the side of the pan.
Ingredients
- Heavy cream
- Capers
- Dijon mustard: Grey Poupon is the best choice for this sauce and the only one I recommend.
How To Make This Easy Sauce
- In a small saucepan, combine heavy cream, capers, and mustard and stir together.(1)
- Allow the sauce to simmer over low heat (2) stirring occasionally,(3) until the desired consistency is reached.(4) Make sure to keep an eye on the sauce so it doesn't stick to the bottom of the pan.
How do you know the sauce has the right consistency? Using a clean spoon, dip the back of the spoon into the sauce and run your finger across the back. If the sauce doesn't run over the line you made with your finger, it's ready!
Substitutions + Additions
While this sauce is spectacular on its own, you may feel the need to change it from time to time. Here are a few of my favorite suggestions:
- Add a touch of champagne to lighten the sauce and add a little flavor.
- Add a squeeze of lemon to bring a little more acidity to the sauce.
- Add a pinch of smoked paprika to add a subtle hint of spice and smoke.
- Add a pinch of fennel pollen to give the sauce a floral flare.
- Add fresh herbs like parsley, dill, or tarragon for an herbaceous flavor.
What To Serve With Caper Cream Sauce
This sauce is pretty versatile and can be used in many ways. This caper cream sauce is a great substitute for hollandaise sauce, too!
Drizzle this sauce on top of:
- Salmon
- Cod
- Halibut
- Shrimp
- Crab or crab cakes
- Lobster
- Chicken
- Turkey
- Filet mignon: add crab meat and top with this sauce for a fun spin on steak Oscar.
- Potatoes
- Flat iron steak
- Eggs
- Salmon or crab cake Benedict.
- Asparagus
- Green beans
I could keep going, but you get the point.
Storage and Reheating Instructions
- To store: Add the sauce to an airtight container and store it in the refrigerator for up to 5 days.
- To reheat: Gently heat on the stove in a saucepan over low heat, stirring regularly until warmed through.
Freezing and microwaving are not recommended, as the sauce will curdle or break.
If you tried this Caper Cream Sauce recipe or any other recipe on my website, please leave a ? star rating and let me know it goes in the comments below. I love hearing from you!
Recipe
Easy Caper Cream Sauce (3 Ingredients)
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Pan
- Spoon
Ingredients
- 1 cup Heavy Cream
- 3 tablespoon Capers
- 1 tablespoon Dijon Mustard Grey Poupon
Instructions
- In a small saucepan, combine heavy cream, capers, and mustard and stir together.
- Allow the sauce to simmer over low heat, stirring occasionally, until the desired consistency is reached. (Make sure to keep an eye on the sauce so it doesn't stick to the bottom of the pan.)
- Serve with fish, chicken, veggies, or more!
Notes
Expert Tips
- Watch the sauce closely as it reduces. Stir regularly to keep the sauce from sticking to the bottom of the pan and to prevent "skin" from forming on the top.
- Did the sauce reduce too much? Add a little more cream to thin it out.
- Scrape the side of the pan as you stir. Make sure to get all the sauce from the side of the pan so your sauce doesn't stick to the side of the pan.
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