This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Very lemony, so next time I will be cutting lemon juice at least in half and compensating with butter. But the flavor of the sauteed carpers in the butter sauce was amazing!
Read MoreWow, way too lemony. I don't mind lots of butter but it was too tangy for my taste but my bf liked it. I think next time I will mix some sour cream in it for a milder flavor.
Read More Very lemony, so next time I will be cutting lemon juice at least in half and compensating with butter. But the flavor of the sauteed carpers in the butter sauce was amazing!
Delicious! I breaded and lightly fried flounder to put this sauce on top. I made 4 servings of this recipe but used the juice of only 4 lemons. I added a bit of milk at the end with the cold butter and substituted dried thyme for the savory because that's what I had on hand. Yum!
Loved this sauce.... Used 1 lemon per reviewers and thought that 1 TBL of capers wasn't quite enough. Will use more next time... Used TJ's 21 Seasoning Salute in place of the savory....great flavor. Now I can really enjoy cooking fish. Much thanks to the chef for sharing.....so simple.
I made it with 1 large lemon since the mahi mahi was marinated in lime juice and it came out great! I didn’t have savory however I added dill. I will be making this for everything from now on!
Prepared this sauce for chicken. Based on others' comments, I used the juice of only 1 lemon, not 2, and added a tablespoon or so of sour cream. It was delicious and received strong compliments!
Wow, way too lemony. I don't mind lots of butter but it was too tangy for my taste but my bf liked it. I think next time I will mix some sour cream in it for a milder flavor.
Perfect recipe - simple and delicious! I made it with swordfish accompanied by Jasmine rice and broccolini. My husband wants to put this in our rotation of great recipes.
So easy and delicious on fresh, wild caught sockeye salmon! The flavors complemented the salmon and did not overpower it. Also convenient because it uses ingredients we always have on hand. I used a little herbes de provence in place of savory and it was just great.
Decided to tinker to make it a little less lemony. Tried a couple of tablespoons of sour cream doubled the butter and substituted thyme for savory. Poured it over Halibut. It was terrific and my hubby loved it!
Super yummy! The only changes I made were to substitute coconut oil for some of the butter and Bragg's Sea Kelp Delight because I didn't have savory on hand. Chef John is correct -- goes great with sole, which was exactly what I was looking for!
I made this recipe but then with less lemon juice-- I used about a tsp of bottled lemon juice. I tasted it while cooking and just started adding stuff: I added a big splash of olive oil, some fresh thyme, and a splash of cream. It was big hit with the whole family. My husband and kids just had the sauce on fish, without the capers-- and my mom and I ate the capers :).
A wee bit to lemony for me, but love the capers so did enjoy it. Will cut back on the lemon next time...
Tasty! I had it with fresh pan fried grouper! I do think it was a bit thick and would recommend stating large lemons...as my two smaller sized ones were not sufficient liquid.
I have made this sauce several times following the recipe and it has become a favorite of my husband! The capers are the best part. It is especially good when served with chicken.
Love how simple, easy, and quick this recipe is to make. I use half the lemon juice and add white cooking wine.
I am vegetarian so I use this sauce on sautéed vegetables. Absolutely delicious! I followed recommendations cutting lemon and it was perfect. I will use this recipe again, a real winner.
I really liked it but agree with others that it was a bit too lemony. I added fresh parsley but I think this sauce would be nice with a little fresh dill added?
This was excellent, even though I didn't have any savory. I used a little less lemon, put it on top fresh mahi and broccoli, this will be great with many dishes. Very quick, thank you;
Wayyyyyyy to much lemon. I followed the recipe exactly and it was so “lemony” it was almost painful. I may want to try the recipe again and tweak it with my own measurements but we could not eat it as it was prepared. Very disappointing!
I like the simpleness of how to make this recipe as well as the ingredients. I add more capers only because I like them a lot, I also add a little homemade chicken broth so as it's thickening up I have more sauce to top my angel hair pasta. Finally, I use breast tenders because they tend to be more tender for a white meat. I let it cook on warm for a bit (30minutes or so) then eat.
Way too much lemon! Next time, I would cut the lemon in half or more. Otherwise, simple to make.
Depending on how ripe your lemons are you may need to adjust the amount of lemon used to your liking. Changes: -Added more capers as I love them, and I did not smash them. I'm not sure why that would be required. -Like others added a bit more butter, a full tablespoon (but in hind sight that may be why my sauce did not thicken) -I added a couple tablespoons of mascarpone cheese to cut the lemon after a taste test. It really didn't do anything one way or the other, it just melted in like the butter. Sauce has a great flavor but it was too runny, it never thickened. I'm sure there is an explanation from the butter I used to the changes etc. Probably the instructions to cooking the sauce need adjusted as well.
Way too much lemon. Use only one lemon. I also used 1/2 cup of cream for a thicker sauce and 1/4 teaspoon of dillweed to give it a little kick. I used 2 tbps of garlic butter instead of regular butter and it was awesome! Great recipe on trout!
I added an extra lemon and it was too much. Still very good but when do it again will follow directions and it will be perfect
Super easy and delicious. Goes with chicken, fish, and veal. Will definitely make it again.
I doubled the butter and capers and added heavy cream. It was delicious. perfect for salmon.
I made this. Used it on halibut and liked it a lot. I'd probably dial down the lemon juice a bit when I do it next time.
I also found it to lemony. I made it a second time using only one lemon, perfect for me.
Very good, except as other reviewers said, way too much tart lemon flavor. I adjusted by halving the lemon juice, adding white wine, heavy cream, and sugar. Then it's so yummy, that I sop up all the rest with my French bread!
Loved this! Only had 1 lemon, used it & approx 2-3 TB lemon juice. Added ~1/4 c white wine while reducing. Didn’t have savory. Heated cooked shrimp in sauce with garlic salt, served over angel hair pasta & broccoli- big hit! Will definitely make again and again!
I thought this had about the right balance between butter and lemon juice, and the capers added nice undertone to the thing.
Very tasty. A nice compliment for fish. I passed the recipe onto others and they loved it.
OH MY goodness this was delicious!! In the middle of a recipe I discovered my heavy cream toured sour i quickly searched for a caper sauce and came across this. I served the sauce over a lightly floured & seasoned chicken breast. I did not have savory so I used used fresh parsley. DEFINITELY making this again. Thank you Chef John.
This was awesome! Husband wanted to drink it out of the pan. Doubled the sauce but halved the lemons per other reviews, which was a great call as it was still lemony. Not a fan of savory or thyme so seasoned with fresh dill, fresh parsley, and fresh chives.
