Parsley Sauce With Cornichons And Capers Recipes

PUNGENT PARSLEY AND CAPER SAUCE

Pungent Parsley and Caper Sauce image

This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.

Provided by Martha Rose Shulman

Categories weekday, condiments, sauces and gravies

Time 20m

Yield About 1 1/3 cups

Number Of Ingredients 10

Ingredients

1 ounce Italian or French bread, crusts removed
2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
1 garlic clove, halved, green shoot removed
1 cup, tightly packed, flat-leaf parsley leaves
1 tablespoon mint or basil leaves
2 tablespoons capers
1 hard-boiled egg yolk
3/4 cup extra virgin olive oil
Salt
freshly ground pepper

Steps:

Combine the bread and vinegar, and toss together. Let sit for 10 minutes, then tear the bread into small pieces.
Turn on a food processor fitted with the steel blade, and drop in the garlic. Once it is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl. Add the herbs to the processor, and pulse several times until contents are finely chopped. Add the bread, capers and egg yolk to the bowl, and turn on the processor for about 30 seconds. Stop and scrape down the sides, then turn on again and add the olive oil in a slow stream. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 13 grams, Carbohydrate 2 grams, Fat 16 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 0 grams, TransFat 0 grams

PARSLEY SAUCE WITH CORNICHONS AND CAPERS

PARSLEY SAUCE WITH CORNICHONS AND CAPERS image

Categories Leafy Green

Yield 1 1/4 cups

Number Of Ingredients 7

Ingredients

3/4 cup minced fresh parsley leaves
12 cornichons, minced (6 tablespoons), plus 1 teaspoon cornichon juice
1/4 cup capers, chopped coarse
2 medium scallions, white and light green parts minced
Pinch table salt
1/4 teaspoon ground black pepper
1/2 cup extra-virgin olive oil

Steps:

Mix all ingredients in medium bowl; serve at room temperature.

PICKLE AND CAPER SAUCE

Pickle and Caper Sauce image

Provided by Food Network

Categories appetizer

Yield about 2 cups

Number Of Ingredients 5

Ingredients

1 cup small pickles ("cornichons"), drained
1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives
1/2 cup chopped fresh parsley
Olive oil to taste
Salt and freshly ground black pepper

Steps:

Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.

CAPER-PARSLEY SAUCE

Caper-Parsley Sauce image

Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

Ingredients

2/3 cup olive oil
6 tablespoons drained capers
6 tablespoons chopped fresh parsley
6 anchovy fillets, chopped
1/4 cup fresh lemon juice
2 large garlic cloves, halved

Steps:

Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

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