Herb And 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.

RACK OF LAMB WITH HERB-CAPER SAUCE

Steps:

• Preheat oven to 325 F.
• Salt the lamb on all sides.
• Heat a large, heavy skillet with enough oil to coat the bottom of the pan.
• When the oil shimmers, add the lamb and brown well on all sides.
• Use tongs to hold up the rack so you can sear the ends and top edges of the rack.
• Set the lamb aside on a rack placed in a baking sheet.
• About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 F for medium rare.
• Remove from oven and let rest for five minutes before slicing into double chops. While the lamb is cooking, make the sauce:
• Heat the olive oil in a small saucepan or skillet just until it shimmers.
• Add the shallot and garlic and cook over medium-low heat, stirring occasionally, for about five minutes.
• Turn the heat to low and add the lemon juice, zest, and capers.
• Just before serving, stir in the mint and parsley.
• Spoon the sauce over the lamb chops and serve immediately.

LEMON CAPER HERB SAUCE

Steps:

• In a small bowl, stir together all ingredients. Refrigerate until ready to use.

FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE

Steps:

• Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
• Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.

SWORDFISH WITH SICILIAN OREGANO-CAPER SAUCE

Steps:

• Stir together garlic, lemon juice, vinegar, capers, oregano, and peperoncino in a small bowl. Let stand at least 10 minutes and up to 2 hours. Just before serving, add thyme and mint; stir to combine. Gradually add oil, stirring to combine; season with salt.
• Heat grill to medium. Lightly brush grates with oil. Season fish with salt and pepper and grill until marked, then turn and cook 2 to 4 minutes more for medium-rare. (Or cook in a grill basket brushed with oil.) Transfer to plates, top with oregano-caper sauce, and serve with lemon wedges.

DANISH BURGERS W/ HERB CAPER SAUCE AND A MOD SALAD

Steps:

• Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
• Preheat skillet over medium-high heat.
• Separate meat into four equal portions and form into 1" thick patties.
• Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
• Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
• In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
• Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
• Add remaining sauce to salad and toss.
• Fancy chips finish the plate.

DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD

Steps:

• In a bowl, thoroughly combine the ground chicken, poultry seasoning, shallots, Dijon mustard, mushrooms, Havarti, salt, and pepper. Score the meat with your hand into 4 equal portions. Form each portion into a large 1-inch-thick patty.
• Preheat a nonstick skillet over medium-high heat. Drizzle EVOO over the patties and place them in the hot skillet. Cook for 6 minutes per side until the patties are firm to the touch and cooked through.
• While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl combine the mayonnaise or sour cream, dill, and capers. Set aside. In a salad bowl combine the cucumbers, red onion, plum tomatoes, and three quarters of the baby spinach. Dress the salad with white wine vinegar, salt, and pepper, then drizzle with a couple tablespoons of EVOO to coat the salad lightly and evenly. Toss to combine and adjust the salt and pepper to your taste.
• Split the rolls. Place the burgers on the bun bottoms. Top with sliced radishes, the remaining baby spinach, and a heaping spoonful of the herb-caper dressing slathered across the bun tops. Add the remaining sauce to the salad and toss for a creamy finish. Fancy chips finish the plate.
• The colder the semisoft Havarti with dill cheese is, the easier it will be to dice. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

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.