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My review
Lemon Caper Butter Sauce
64k
Chef John
"This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole."
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Ingredients
15 m servings 269Original recipe yields 1 servings (1 serving)
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Directions
{{model.addEditText}} Print- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
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Reviews
Read all reviews 3238 Ratings
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Most helpful positive review
8/2/2014
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!
Most helpful critical review
8/7/2014
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.
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8/2/2014
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!
10/31/2017
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 bu...
4/20/2017
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 ...
4/10/2018
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!
6/13/2017
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!
8/7/2014
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.
8/21/2018
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 w...
6/7/2016
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 ...