Lemon & Caper Cream Sauce

Lemon & Caper Cream Sauce

During a typical week, a jar of pasta sauce can be a real life-saver when it comes to dinnertime. I have shared my very most favorite jarred pasta sauce brand previously ((HERE)). As much as I love the tried and true tomato-based pasta sauce, there is something about a cream sauce that is both extravagant and comforting!

Let’s face it, that “something” probably has to do with fat and calories! ((eek)) Aside from that little something, this sauce is extremely easy to make and a real performer on a busy weeknight. 


Here is what you need:

  • cream
  • a heaping tablespoon of your favorite FANCY mustard*
  • 2 tablespoons of capers
  • ¼-½ of a lemon, thinly sliced and cut into little wedges
  • shaved parmesan 
  • salt and finely ground pepper to taste

Here is a list of some of my favorite mustards:

Edmond Fallot Walnut Dijon Mustard ((this is the mustard I used for this recipe))

Seikel’s Oklahoma Gold Old-Style Mustard

Sir Kensington’s Dijon Mustard

Stir the ingredients over medium high flame until everything is incorporated and the sauce has come to a simmer and thickened.


Add lemons and return to a simmer, continuing to thicken as desired.


Serve the sauce over steamed fish, toss with your favorite pasta, pour over broccoli ((or another veggie favorite)), or layer with ravioli or lasagna noodles & filling and bake.


Something about baking in the oven with this ricotta-filled ((pre-made, store-bought)) ravioli is just fancy and decadent. The lemony flavor matches perfectly with the briny capers and that fancy mustard is the magic that ties it all together. I highly recommend “splurging” on a few  $6 jars of mustard for such a time as this.

This speedy meal is almost too lavish for a hectic weeknight – but trust me, you will be delighted. Who doesn’t need a little fast-food elegance on a Tuesday night?! 

Lemon Caper Cream Sauce
Serves 6
Creamy & delicious with the perfect brininess from capers and freshness from the lemon!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
346 calories
5 g
119 g
34 g
7 g
21 g
128 g
373 g
0 g
0 g
11 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 346
Calories from Fat 300
% Daily Value *
Total Fat 34g
Saturated Fat 21g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 119mg
Sodium 373mg
Total Carbohydrates 5g
Dietary Fiber 1g
Sugars 0g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2½ c cream
  2. a heaping tablespoon of your favorite FANCY mustard
  3. 2 tablespoons of capers
  4. ½ c shaved parmesan
  5. ¼-½ of a lemon, thinly sliced and cut into little wedges
  6. salt and finely ground pepper to taste
  1. In a medium skillet, over medium-high flame, combine first 4 ingredients. Bring the cream to a simmer and allow to thicken slightly ((this will take 3-5 minutes depending on the temperature of your cream)). Add the lemon slices and return to a simmer until desired thickness is reached.
  2. Serve over fish, with chicken, broccoli, as a sauce for lasagna or with baked ravioli.
  3. Yields approximately 2½ cups
  1. To use for baked ravioli, I used a package of pre-made, frozen cheese ravioli. Place the ravioli on a baker & simply pour the finished sauce over the ravioli. Toss gently to coat, sprinkle some shaved parmesan over the top and bake covered for 20 minutes & uncovered for 20 minutes or until the ravioli are cooked through and the sauce is bubbly.
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