Hello,

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.

Thanks

KK

KK wrote in message ...
>Hello,
>
>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.
>
>Thanks
>
>KK
>


I worked at a restaurant that made a great caper vinaigrette...I'll see if i
can find the recipe but it wouldn't be too tough to improvise one

john

KK wrote in message ...
>Hello,
>
>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.
>
>Thanks
>
>KK
>


I worked at a restaurant that made a great caper vinaigrette...I'll see if i
can find the recipe but it wouldn't be too tough to improvise one

john

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:

Lemon Sauce
-----------
1 tbsp. butter
3/4 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tbsp. capers, drained, chopped

Melt 1 tablespoon butter in top of double boiler.
Add remaining sauce ingredients, except capers.
Cook, stirring constantly, over simmering water until
heated through. Stir in capers. Place fish on a heated
platter and top with the sauce. Serve immediately,
garnished with lemon slices.


Parsley Caper Sauce
-------------------
Enough sauce for one serving of pasta

2/3 cup chopped parsley
6 T capers, drained and chopped
3 T fresh lemon juice
6 T dry sherry
2 T fine breadcrumbs.

Combine everything in a small saucepan. Cook over low heat until
sauce thickens slightly. If it gets too thick, thin with a little
hot water.


Caper Sauce
-----------
Use this variation on White Sauce for boiled leg of lamb and fish.
This is thinner than most of the white-based sauces and is intended
to be so.

Serves 4

White sauce - 450 ml (¾ pint)
Whole capers - 2 tbsp
Caper vinegar from the bottle of capers - 1 tbsp
Cream - 2 tbsp

1. Make the white sauce as usual.
2. When the sauce is cooked stir in the capers and the caper vinegar.
3. Simmer for 5 minutes.
4. Stir in the cream and serve very hot.



Caper Sauce
-----------
1 tablespoon vinegar
1/3 cup capers
2 cups white sauce:

(To make White Sauce: scald 1 pint of milk. Melt 1,2 or 3
tablespoons of butter, depending on desired consistency,
in a saucepan. Add half a teaspoon of salt, and 1,2,or
4 tablespoons of flour, depending on desired consistency,
and let cook for one minute, stirring constantly. Add the
milk little by little, stirring gently until it boils.
Let it boil for 3 minutes.)

Make the white sauce. When boiling, add vinegar and capers.


Grilled Swordfish with Caper Sauce
----------------------------------

1/2 c Dry white wine
5 Cloves garlic; minced
2 ts Chopped fresh rosemary;
.. divided
1/4 ts Salt
1/4 ts Pepper
4 (4oz) swordfish steaks
Pam spray
1/3 c Lemon juice
3 tb Basil or lemon flavored
Olive oil or extra virgin
.. olive oil
1 tb Capers
3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


Caper Sauce
-----------

1 c Mayonnaise 1 tb Horseradish
1/4 c Capers * 1 tb White Vinegar
1/4 c Dairy Sour Cream 1/2 ts Sugar
1 tb Dijon-Style Mustard

Combine mayonnaise, capers, sour cream, mustard, horseradish,
vinegar and sugar. Mix well.
Serve with Beef With Caper Sauce or with any roast beef.


Caper Sauce
-----------

175 grams of butter
2 teaspoons of white vinegar
3 teaspoons of capers
1 teaspoon parsley
1 pinch of salt and pepper

In a bowl place the 4 tablespoons of fish liquid and the butter
and beat to mix well.
Add the capers, parsley, vinegar, salt, and pepper to taste.
On a platter pour the sauce as a base, place the fish and cover
with the vegetables.


Caper Sauce
-----------
1 cup sour cream
2 teaspoons capers
1/2 medium cucumber, peeled, sliced and diced

Mix together.


Caper Sauce for Broiled Fish
----------------------------
1 tsp. Grey Poupon
1 tsp. whole grain mustard
1 Tbsp. capers
1 Tbsp. caper brine
1 Tbsp. lemon juice
1 clove garlic, pressed

Combine all ingredients in a blender and blend on low for 2 minutes.
Slowly add 1/3 cup olive oil as blender is running on low.
Serve on top of broiled fish.


Lemon-Caper Sauce
-----------------
Makes about 1/4 cup sauce

1/4 cup sour cream
1/2 teaspoon capers, chopped
1 teaspoon fresh lemon juice
1/8 teaspoon finely chopped lemon zest
1/8 teaspoon salt
1 tablespoon chopped fresh basil (optional)

1. Stir together all ingredients
2. Cover and chill until ready to serve


Caper Sauce (Salsa di Capperi)
-----------------------------
4 tablespoons butter
2 tablespoons flour
1 cup stock or water
1/4 cup capers
2 tablespoons vinegar
salt and pepper

Melt butter in saucepan, stir in flour and cook over medium flame 4
minutes, until light brown. Add Liquid, capers, vinegar, and seasonings,
bring to a boil, and boil 3 minutes, stirring constantly. Serve hot over
fish, roast , fowl or what ever suits your fancy. Enough for 2 pounds.

--
Clay Irving >
There is no sin except for stupidity.
- Oscar Wilde

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:

Lemon Sauce
-----------
1 tbsp. butter
3/4 c. mayonnaise
Juice of 1/2 lemon
1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tbsp. capers, drained, chopped

Melt 1 tablespoon butter in top of double boiler.
Add remaining sauce ingredients, except capers.
Cook, stirring constantly, over simmering water until
heated through. Stir in capers. Place fish on a heated
platter and top with the sauce. Serve immediately,
garnished with lemon slices.


Parsley Caper Sauce
-------------------
Enough sauce for one serving of pasta

2/3 cup chopped parsley
6 T capers, drained and chopped
3 T fresh lemon juice
6 T dry sherry
2 T fine breadcrumbs.

Combine everything in a small saucepan. Cook over low heat until
sauce thickens slightly. If it gets too thick, thin with a little
hot water.


Caper Sauce
-----------
Use this variation on White Sauce for boiled leg of lamb and fish.
This is thinner than most of the white-based sauces and is intended
to be so.

Serves 4

White sauce - 450 ml (¾ pint)
Whole capers - 2 tbsp
Caper vinegar from the bottle of capers - 1 tbsp
Cream - 2 tbsp

1. Make the white sauce as usual.
2. When the sauce is cooked stir in the capers and the caper vinegar.
3. Simmer for 5 minutes.
4. Stir in the cream and serve very hot.



Caper Sauce
-----------
1 tablespoon vinegar
1/3 cup capers
2 cups white sauce:

(To make White Sauce: scald 1 pint of milk. Melt 1,2 or 3
tablespoons of butter, depending on desired consistency,
in a saucepan. Add half a teaspoon of salt, and 1,2,or
4 tablespoons of flour, depending on desired consistency,
and let cook for one minute, stirring constantly. Add the
milk little by little, stirring gently until it boils.
Let it boil for 3 minutes.)

Make the white sauce. When boiling, add vinegar and capers.


Grilled Swordfish with Caper Sauce
----------------------------------

1/2 c Dry white wine
5 Cloves garlic; minced
2 ts Chopped fresh rosemary;
.. divided
1/4 ts Salt
1/4 ts Pepper
4 (4oz) swordfish steaks
Pam spray
1/3 c Lemon juice
3 tb Basil or lemon flavored
Olive oil or extra virgin
.. olive oil
1 tb Capers
3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


Caper Sauce
-----------

1 c Mayonnaise 1 tb Horseradish
1/4 c Capers * 1 tb White Vinegar
1/4 c Dairy Sour Cream 1/2 ts Sugar
1 tb Dijon-Style Mustard

Combine mayonnaise, capers, sour cream, mustard, horseradish,
vinegar and sugar. Mix well.
Serve with Beef With Caper Sauce or with any roast beef.


Caper Sauce
-----------

175 grams of butter
2 teaspoons of white vinegar
3 teaspoons of capers
1 teaspoon parsley
1 pinch of salt and pepper

In a bowl place the 4 tablespoons of fish liquid and the butter
and beat to mix well.
Add the capers, parsley, vinegar, salt, and pepper to taste.
On a platter pour the sauce as a base, place the fish and cover
with the vegetables.


Caper Sauce
-----------
1 cup sour cream
2 teaspoons capers
1/2 medium cucumber, peeled, sliced and diced

Mix together.


Caper Sauce for Broiled Fish
----------------------------
1 tsp. Grey Poupon
1 tsp. whole grain mustard
1 Tbsp. capers
1 Tbsp. caper brine
1 Tbsp. lemon juice
1 clove garlic, pressed

Combine all ingredients in a blender and blend on low for 2 minutes.
Slowly add 1/3 cup olive oil as blender is running on low.
Serve on top of broiled fish.


Lemon-Caper Sauce
-----------------
Makes about 1/4 cup sauce

1/4 cup sour cream
1/2 teaspoon capers, chopped
1 teaspoon fresh lemon juice
1/8 teaspoon finely chopped lemon zest
1/8 teaspoon salt
1 tablespoon chopped fresh basil (optional)

1. Stir together all ingredients
2. Cover and chill until ready to serve


Caper Sauce (Salsa di Capperi)
-----------------------------
4 tablespoons butter
2 tablespoons flour
1 cup stock or water
1/4 cup capers
2 tablespoons vinegar
salt and pepper

Melt butter in saucepan, stir in flour and cook over medium flame 4
minutes, until light brown. Add Liquid, capers, vinegar, and seasonings,
bring to a boil, and boil 3 minutes, stirring constantly. Serve hot over
fish, roast , fowl or what ever suits your fancy. Enough for 2 pounds.

--
Clay Irving >
There is no sin except for stupidity.
- Oscar Wilde

"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