"Clay Irving" > wrote in message
...
> On 2004-09-17, KK > wrote:
>
> > I'm very fond of capers with white fish etc. Normally I just chop them
up &
> > sprinkle them on.
> >
> > Can anyone suggest how to make a sauce from capers? I'm thinking of a
cold
> > sauce to be served as a side dish , that can be kept for a few days /
weeks
> > in a fridge.
>
> Googling "caper sauce" gives several recipes:
>

<recipes snipped>

Be aware that capers and caper berries are two diffrent things. Taste is
similar - here's some good info:

http://www-ang.kfunigraz.ac.at/~katz...?Capp_spi.html

The salt-packed ones are much better than the pickled ones.

Peter Aitken