Dijon Caper Sauce Recipes

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.

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.

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).

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.

CHICKEN BREASTS WITH MUSTARD-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium-high heat.
• Season chicken on both sides with salt and pepper.
• Add chicken to skillet; cook about 5-6 minutes per side or until internal temperature reaches 170 degrees on an instant-read thermometer when inserted into chicken.
• Remove to platter and keep warm Add broth, capers, rosemary and thyme to skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, for 5 minutes.
• Remove skillet from heat; stir in the mustard, butter and honey just until the butter is incorporated; butter should not completely melt and sauce should be frothy and somewhat thick.
• Pour sauce over chicken.
• Serve immediately with couscous, if desired.

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