Combine Extra Melt White Cheese Sauce and Butter with Canola Oil in medium saucepan; heat over medium-low heat, stirring occasionally, until melted. Set aside.
Melt butter in large sauté pan. Add garlic; sauté until garlic is softened but not browned. Add cheese sauce; stir to combine.
Stir capers and lemon zest and juice into sauté pan. Cook, stirring occasionally, until heated through, adding hot water to thin as needed. Stir in parsley. Hold hot until service.
Serve sauce over chicken, pasta, grains, rice, fish or seafood.
For classic chicken piccata, serve this sauce over sautéed thinly pounded chicken breasts.