Serious Eats: Talk

How to recreate lemon caper sauce

My first stop on my honeymoon in Maui was Okazuya in Lahaina for lemon caper ono, and I'm still dreaming about it months later. I really want to recreate the sauce, but am not sure how to go about it. The sauce is not a typical thin, astringent sauce. It is thick, but still has tons of lemon flavor. I'm not sure if the base is a veloute, or maybe something closer to a hollandaise. Any ideas?

Printed from

© Serious Eats