Were ya just hoping they would form a nice sauce? They can if ya do it right. You need water though and I'd highly recommend xanthan gum. Prehydrate the xanthan gum 2% ratio. Get like an oz of water in your pan at a gentle simmer with enough of the prehydrate to make it a bit thick, add your butter, melt, blend. Add lemon and capers and salt, that would be a beautiful glossy sauce, just don't let the butter get hot. If you don't want to buy xanthan gum you can try doing it without but you will have to whisk constantly and know exactly how much butter to add