Caper Mustard Sauce



Serving size

about 1/4 cup
about 15 minutes

This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.

Caper Mustard Sauce


1 tsp. Olive oil
1 Large Shallots, raw (finely minced)
2 tsp. Dijon mustard
2 tsp.. Capers
2 tsp.. Sherry
1/8 tsp. Salt
1/3 Tbsp. Unsalted butter


Place the olive oil in a small skillet over medium heat.

Add the shallot and sauté for about 5 to 7 minutes until translucent.

Add the mustard, capers, white wine, and salt.

Gently fold together with a spoon until well blended.

Add the butter and fold together until the butter is melted and the sauce is smooth.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This is a super simple sauce to make and so versatile. It can be served on chicken, beef, pork, or almost any seafood that has a stronger flavor, such as salmon, tuna, or shrimp.

The key to this recipe is to make it just before you are ready to serve your meal. Assemble all the ingredients and then make the sauce while your meat or fish is roasting or grilling. Don’t overheat the sauce or it will split and become grainy.

"The combination of olive oil, garlic and lemon juice lifts the spirits in winter."

Yotam Ottolenghi