Add the cooking oil to a pan over medium-low heat. Add flour and garlic, and toast over medium heat until fragrant but no color develops. Add in the black pepper & lemon zest to bloom their flavor.

Before the garlic or flour browns, deglaze with white wine. The sauce should simmer immediately and begin to thicken up from the flour base.

Add the capers & lemon juice. If the sauce is already thick at this point, add a bit more wine (or water) to thin it out to a fairly loose consistency (the butter will thicken it back up to a glaze in the next step).

Turn off the heat. Stir in one cube of cold butter at a time to emulsify into the sauce and thicken it into a loose glaze. Stir in chopped herbs, and adjust with salt as needed.

Serve immediately over a cooked protein of choice.