Thursday, January 19, 2012

lemon caper sauce

These last few days have had me looking for all sorts of meats and vegetables that can be dipped or served with this sauce. So far I can say pork chops, tilapia, cut carrots and celery work really well with this. How did this come about? I was making pork chops for dinner the other night and used to have a recipe for 'pork chops and caper sauce' but of course couldn't find it. I already had the pork chops in the oven and I had already purchased this rather pricey jar of capers so I had to come up with some sort of sauce item! I started putting various ingredients into a bowl along with a little bit of this and a little bit of that and now I have this pretty delicious sauce to serve with everything! (well, maybe not quite everything)

Here's what capers look like out of the jar.

They're tiny, very salty, and according to my daughter they are very smelly!
("but not as smelly as kimchee" is what she said)
You can usually find a little jar of these at the grocery near pickles or dijon mustards, etc.
Because of the brine the capers are packed in - which is necessary for the 'caper' flavor - you should always rinse them before using. Many years ago I made a tuna salad and just dumped the entire jar into the bowl with the tuna and all the other ingredients - needless to say that entire salad went into the garbage! So please rinse the capers before adding to your dishes.


1 4oz jar of capers
1 cup mayonnaise
1 tablespoon sour cream
zest from 1 lemon
juice from 1/2 of that lemon you just zested
2 or 3 tablespoons olive oil
1 heaping tablespoon fresh parsley - chopped


chop some parsley.
set aside.
scoop out a teaspoon of the capers and some of the brine.
place in a small dish and set aside.

rinse the rest of the capers under cold water for just a few seconds.
then carefully place them onto a paper towel.
cover and roll them around for a minute to dry.
place onto a cutting board and give them a rough chop.
set aside.

in a medium bowl add the mayo, sour cream, lemon zest, lemon juice and parsley.
mix well.
slowly add the olive oil - mixing the entire time.

into this bowl now add the reserved capers and 4 or 5 turns of pepper.

taste for seasoning.
adjust as necessary.

serve with most everything.

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