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.
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.
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!
I made this for pasta it was simple and sooooo delicious!
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!
A wee bit to lemony for me but love the capers so did enjoy it. Will cut back on the lemon next time...