Pungent Parsley And Caper Sauce Recipes

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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

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

TROUT WITH CAPER SAUCE



Trout with Caper Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield Serves 6

Number Of Ingredients 20

2 pounds russet potato, skin left on, cut into 1/4-inch sticks
1 cup heavy cream, plus an additional 1/4 cup for reheating if necessary
4 tablespoons unsalted butter, plus an additional 2 tablespoons for reheating if necessary
Salt and white pepper
1/4 cup salt
2 pounds green beans, ends trimmed
2 pounds carrots, peeled and cut into 1/4-inch sticks
12 trout filets, deboned
1 tablespoon salt
2 teaspoons pepper
2 cups all-purpose flour
1/4 cup grape seed oil
1/4 cup sliced almonds
2 tablespoons grape seed oil
1/4 cup minced shallots
1/2 cup capers
1 cup lemon juice
1/2 pound unsalted butter, cut into cubes
Salt and black pepper
1 tablespoon chopped fresh parsley

Steps:

  • For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
  • Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
  • For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
  • Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
  • For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
  • Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
  • For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
  • Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
  • Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
  • For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
  • Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
  • Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.

PICKLE AND CAPER SAUCE



Pickle and Caper Sauce image

Provided by Food Network

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 5

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.

TOMATO SAUCE WITH CAPERS AND VINEGAR



Tomato Sauce With Capers and Vinegar image

There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments, sauces and gravies

Time 30m

Yield About 1 1/4 cups, serving four to six

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
1 large garlic clove, minced
1 pound fresh tomatoes, grated, or 1 can chopped tomatoes
1 basil sprig
1 tablespoon capers, rinsed and finely chopped
Salt
freshly ground pepper to taste
1 tablespoon red wine vinegar or sherry vinegar (more to taste)
1 to 2 tablespoons minced parsley or slivered basil (optional)

Steps:

  • Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 4 grams, Carbohydrate 4 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 220 milligrams, Sugar 2 grams

PARSLEY & CAPER DRESSING



Parsley & caper dressing image

Enjoy this punchy parsley and caper dressing with our roasted rack of lamb. Make it as chunky or smooth as you like by chopping or blitzing in a blender

Provided by Barney Desmazery

Categories     Condiment

Time 10m

Number Of Ingredients 5

2 tbsp capers, drained
small bunch of flat-leaf parsley
2 tsp Dijon mustard
4 tbsp olive oil
1 tbsp red wine vinegar

Steps:

  • Finely chop the capers and parsley by hand.
  • Tip the chopped parsley and capers into a bowl and stir through the mustard, olive oil and vinegar to make a dressing. Alternatively, tip everything into a mini chopper and blitz until it's as smooth as you want it. Serve with the lamb chops and potatoes. Will keep chilled for up to three days.

Nutrition Facts : Calories 219 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 1.1 milligram of sodium

SALSA VERDE (CAPER AND PARSLEY SAUCE)



Salsa Verde (Caper and Parsley Sauce) image

Categories     Sauce     Food Processor     Herb     Mustard     No-Cook     Vegetarian     Quick & Easy     Vinegar     Shallot     Parsley     Capers     Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

  • If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

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

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.)

CREAMY CAPER SAUCE



Creamy Caper Sauce image

This is a no-cook sauce, that is pretty much like an Italian tarter sauce. I use this for Recipe#359899 . This is a great sauce for a variety of meats or fried foods!

Provided by KPD123

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

2/3 cup mascarpone cheese
3 tablespoons mayonnaise
2 tablespoons heavy cream
1/4 cup capers, drained and chopped
2 tablespoons flat leaf parsley, minced
1 lemon, zest of
1/4 teaspoon salt
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 77.2, Fat 6.6, SaturatedFat 2.3, Cholesterol 13.1, Sodium 483.4, Carbohydrate 6.4, Fiber 1.6, Sugar 0.8, Protein 0.8

LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

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.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

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Top Asked Questions

How do you cook with capers and parsley?
Drain and rinse the capers. If they are large, chop them coarsely. Melt the butter in a small skillet or sauté pan over low heat. Add the minced garlic, lemon juice, lemon zest, and capers. Bring to a simmer and continue cooking over low heat for about 30 seconds. Add the chopped fresh parsley; stir and remove from the heat.
How do you make Capers into a sauce?
Allow the capers to drain then roughly chop (especially if they’re very big). Place them in a mixing bowl. Make the sauce: Add the olive oil, lemon juice and zest, finely chopped herbs, crushed garlic and season with salt and pepper. Mix until combined, taste and adjust seasoning if necessary. Can I make this ahead?
How do you make a variation of a capers and garlic?
Recipe Variation. Saute 1 tablespoon of minced shallots in the butter until they are translucent. Add the minced garlic and continue with the recipe. To double the recipe, use 1 1/2 tablespoons of capers, 6 tablespoons of butter, 1 large clove of garlic, 1/4 cup of lemon juice, and 2 teaspoons of lemon zest.
What do you serve lemon caper sauce with?
This easy, delicious lemon caper sauce recipe is perfect served with all meat and makes a fantastic salad dressing. Combine chopped capers, lemon juice and zest, garlic and herbs in a bowl and add a few tablespoons of oil. Season with salt and pepper then serve with the fish, chicken, beef or pork.

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