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Lemon Caper Butter Sauce

Lemon Caper Butter Sauce

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Chef John

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 1 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 827 mg
  • 33%

Based on a 2,000 calorie diet


  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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This is just one serving but has a crazy amount of butter and lemon. I love lemons and capers so I just tried it as a late night snack to go over gnocchi...well it was horrible I hate to say. The juice of two lemons for one serving was way overpowering. I had to redo it with some broth and herbs to make several servings. Wanted to like it but couldn't. Sorry. I usually like this chef's recipes.

Spring Dehart

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.