Lemon Caper Butter Sauce

Lemon Caper Butter Sauce

Chef John

"This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole."
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Ingredients

15 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Crush capers in a small bowl with the back of a spoon.
  2. 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.
  3. 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 9
  1. 11 Ratings

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Most helpful positive review

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

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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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!

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 have made this dish 3 times with chicken and once with long cod. It was delicious! My husband, who is not a fan of chicken, asked me to cook it again.

Love how simple, easy, and quick this recipe is to make. I use half the lemon juice and add white cooking wine.

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 ...

Way too much lemon! Next time, I would cut the lemon in half or more. Otherwise, simple to make.

I thought this had about the right balance between butter and lemon juice, and the capers added nice undertone to the thing.

Way too lemony for my taste.

A wee bit to lemony for me, but love the capers so did enjoy it. Will cut back on the lemon next time...

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