Creamy Caper Sauce Recipes

CAPER SAUCE

Steps:

• In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
• Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

Steps:

• For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
• For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.

CREAMY CAPER SAUCE

Steps:

• Combine mascarpone cheese and mayonnaise.
• Mix in heavy cream.
• Add remaining ingredients.
• That's it, a no cook sauce! I top sauce with a few whole capers and a parsley sprig! You can make ahead and store in the fridge covered until ready to serve.

GRILLED CHICKEN WITH CREAMY CAPER SAUCE

Steps:

• Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side.
• Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream.
• Arrange the chicken on a platter and dollop with the creamy sauce.

CRAB CAKES WITH CREAMY CAPER SAUCE

Steps:

• for caper sauce:
• Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
• for crab cakes:
• Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
• Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

LEMON CAPER BUTTER SAUCE

Steps:

• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

CAPER SAUCE

Steps:

• Melt the butter in a saucepan and add the flour and paprika, stirring with a wire whisk. When blended, add the fish broth, stirring rapidly with the whisk. Add salt and pepper.
• Beat the egg in a small bowl and add the cream, stirring to blend. Add this to the sauce. Bring to the simmer, stirring constantly, until slightly thickened. Do not boil or the sauce may curdle. Add the capers, stir and remove from the heat.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork:
• Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges, and watercress.