I make these on special occasions - my husbands' grandfather was from Sparta - he made a masterpiece of his recipes. When he showed me how to make them (and I must say the recipe you have is almost identical) he would remove the pot of dolmades (sp?) from the burner and let them sit till still warm, not Hot. While waiting, he would whip up the lemon sauce. But it was about 2x what you have shown - double it. Also, the liquid shouldn't be too warm. When finished, just pour over the dolmades in the pot. Gently shake the pot around every couple minutes or so for about 5-10 minutes. This will thicken and 'cook' the sauce and turn it into a velvety covering for the dolmades. Try it.