>
> I have never made a sauce like this, but capers always to me have had a
> lemony taste, so maybe the lemon can be scipped altogether.
> --

Capers have more of a salty than lemony taste. Here's how we make it.

in a small sauce pan heat a bit of oil.. add chopped shallots and saute
until they just begin to brown.
add capers, a tiny bit of pepper and just a pinch of salt
shortly after the capers are added, deglaze with white wine.. you may get a
flambe, let it burn out
add a little lemon juice
Mont butter until you have a slightly foamy creaminess
serve immediately on the product (before the sauce breaks - butter
seperates)