1 jar capers, drained
2 tbsp. lemon juice
1/2 stick butter
2 tbsp. granulated chicken bouillon
1 tbsp. cornstarch
1 c. water

Dissolve cornstarch in water. Melt butter in small skillet on medium heat. Add lemon juice and bouillon. Add cornstarch and water mixture to pan. Allow to thicken. Add 1 jar of capers. Serve over fish or rice. Lemon juice and bouillon may be varied according to taste.