Amazingly easy and revitalizing! Although you are welcome to use the blender piece as your pitcher if you choose, I don’t.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Ingredients
- 1 tablespoon capers
- ½ teaspoon butter
- 2 lemons, juiced
- salt and ground black pepper to taste
- 2 tablespoons cold butter
- 1 teaspoon chopped fresh savory
Instructions
- 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.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 11 g |
| Protein | 3 g |
| Saturated Fat | 16 g |
| Sodium | 595 mg |
| Sugars | 0 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
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?
“i added sour cream” to caper butter sauce… LOL
Good Recipe..Cut back on the lemon though.
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!
Okay, but not the best.
I doubled the butter and capers and added heavy cream. It was delicious. perfect for salmon.
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;
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.
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!
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.
I also found it to lemony. I made it a second time using only one lemon, perfect for me.
One of our all-time favorites for grilling many types of fish !!!
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
great on fish, but I think it would also be great on chicken
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.
Way too lemony!
Great flavor combination.
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.
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.
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!
It was good!