Caper Saffron Mayonnaise Recipes

CAPER MAYONNAISE

Steps:

• Stir the capers and lemon peel into the mayonnaise.
• Stir well.
• Enjoy!

FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE

Steps:

• In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed.
• In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.

CAPER-SAFFRON MAYONNAISE

Steps:

• Bring water and saffron to simmer in small saucepan. Remove from heat; let stand 10 minutes. Place mayonnaise in small bowl; whisk in saffron mixture. Add remaining ingredients; stir until blended. Season with salt and pepper. Cover and chill at least 2 hours. (Can be made 3 days ahead. Keep chilled.)

GARLIC & CAPER MAYONNAISE

Steps:

• Place egg yolks, lemon juice, mustard, anchovies, garlic and paprika in a food processor.
• Process until combined.
• With motor running, gradually add about 150ml olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin stream until incorporated and mayonnaise is thick and glossy.
• Transfer to a bowl; add capers, season to taste and stir well to combine.

SALMON WITH CAPER MAYONNAISE

Steps:

• Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill.
• Preheat oven to broil. Place the salmon fillets on a parchment-lined cookie sheet.
• Place under broiler and cook for about 5 minutes.
• Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Steps:

• Combine all ingredients.
• Refrigerate at least half an hour before serving.
• Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!