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Lemon and Caper Sauce

viana cowgirl veggie steaks with lemon caper sauce (1280x850)

Lemon and Caper Sauce

Zest of 1 lemon
1 tbsp light olive oil
1 tbsp white wine vinegar
2 tsp baby capers, drained and rinsed
Juice of ½ lemon
Freshly ground black pepper

• Heat the light olive oil in a small saucepan over medium heat. Add lemon zest, baby capers, vinegar and lemon juice. Season with freshly ground black pepper.
• Remove from the heat when the sauce thickens and use immediately.

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