Dijon Caper Sauce Recipes

PAN-SEARED SWORDFISH WITH CREAMY DIJON-CAPER SAUCE RECIPE - (4.4/5)

Steps:

• Pat fish dry with paper towels and season with salt and black pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Cook fish until golden brown and the thickest part of the fish registers 140°F, about 5 minutes per side. Transfer fish to platter and tent loosely with foil. Add shallot to now-empty skillet and cook until softened, about 3 minutes. Stir in tomatoes and cook until just softened, about 1 minute. Stir in crème fraîche, mustard, and capers and cook until slightly thickened, about 2 minutes. Season with salt and black pepper to taste. Top fish with sauce, sprinkle with tarragon, 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.

DIJON TARTAR SAUCE

Steps:

• In a bowl, combine all the ingredients. Store in the refrigerator for up to 1 week.

CHEF JOHN'S REMOULADE SAUCE

Steps:

• Stir mayonnaise, cornichons, dill, capers, lemon juice, Dijon mustard, garlic, and cayenne pepper together in a bowl.

ROAST BEEF WITH DIJON-CAPER SAUCE

Steps:

• For roast beef:
• Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
• Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
• For sauce:
• Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
• Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
• Test-kitchen tip:
• Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
• What to drink:
• With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).

ROAST BEEF WITH DIJON CAPER SAUCE

Steps:

• Sprinkle beef with 1/2 t salt and let stand 1 hour.
• Preheat oven to 350 degrees.
• Mix thyme, basil, and 1/2 t pepper in small bowl.
• Heat oil in skillet and brown beef. Sprinkle with herb mixture.
• Transfer skillet to oven and roast until 130 degrees, about 40 minutes.
• Let rest 20 minutes.
• Place skillet with juices over medium high heat.
• Add butter and stir until melted.
• Gradually whisk in flour and bring to a boil. Boil until reduced to 1 1/4 cups, about 6 minutes.
• Whisk in mustard and capers.
• Adjust seasonings, if necessary.
• Cut beef crosswise into very thin slices and serve with sauce.

DIJON CAPER CHICKEN AND PASTA SAUCE

Steps:

• Melt butter or olive oil in a large skillet.
• Add chicken breasts and cook until done and lightly browned, about 20 minutes.
• Remove chicken to a warm serving platter.
• Stir flour into pan drippings in skillet, cook for 1 minute.
• Add the chicken broth, half and half.
• Stir and cook until the sauce thickens and bubbbles, add in mustard, capers and frozen peas.
• Return chicken to skillet, cover and heat for 10 minutes.
• Garnish with tomatoes and sprinkle with parsley.
• We typically serve with tortolini or other pasta and cover with extra dijon sauce.

DIJON CAPER SAUCE

Steps:

• In heavy saucepan, saute shallot in butter until translucent. Pour in cream and bring mixture to a boil. Reduce heat to low and cook until cream thickens (about 10 minutes), stirring occasionally. Remove mixture from heat an whisk in mustard and capers

SALMON WITH LEMON-DIJON CAPER SAUCE

Steps:

• Heat oil in large skillet on medium-high heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove fish from skillet. Discard any grease from skillet.
• Whisk flour, mustard and chicken stock until blended.
• Add capers and 1 Tbsp. garlic to skillet; cook and stir on medium heat 30 sec. Stir in lemon juice; cook 1 min., stirring frequently. Add chicken stock mixture; mix well. Bring to boil, stirring frequently. Continue to cook and stir 1 to 2 min. or until thickened. Remove from heat. Stir in parsley.
• Heat remaining oil in medium skillet on medium-high heat. Add remaining garlic; cook and stir 1 min. Add spinach; cook and stir 2 to 3 min. or just until wilted.
• Serve spinach topped with salmon and caper sauce.