Herb And Caper Sauce Recipes

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CAPER SAUCE



Caper Sauce image

Make and share this Caper Sauce recipe from Food.com.

Provided by FLKeysJen

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon flour
1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
1 tablespoon capers, drained (and cut into halves if large)
2 teaspoons malt vinegar
1/4 teaspoon salt
fresh ground black pepper

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.

LEMON CAPER HERB SAUCE



Lemon Caper Herb Sauce image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

1/2 cup sour cream
Zest and juice of 1/2 lemon
2 tablespoons capers, rinsed, drained, and coarsely chopped
1 tablespoon coarsely chopped parsley
1 tablespoon coarsely chopped tarragon
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper

Steps:

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

POACHED SALMON WITH LEMON-CAPER HERB SAUCE



Poached Salmon with Lemon-Caper Herb Sauce image

Here, vegetables, aromatic herbs, and wine combine to make a savory broth that infuses salmon fillets with a wholesome flavor and leaves out added fats and oils.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 13

2 carrots, cut into 1/4-inch rounds
1 leek, trimmed, well washed, cut into 1/4-inch rounds
1 lemon, cut into 1/4-inch rounds
4 sprigs fresh thyme
10 sprigs fresh flat-leaf parsley
1 dried bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole coriander
2 tablespoons coarse salt
1 cup dry white wine
4 6- to 8-ounce salmon steaks
Lemon Caper Herb Sauce
Watercress and Cucumber Salad

Steps:

  • Combine carrots, leeks, lemon slices, thyme, parsley, bay leaf, peppercorns, coriander, salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 1/2 inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid or a parchment paper round trimmed to fit, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature. Serve with Lemon-Caper Herb Sauce and Watercress-Cucumber Salad, if desired.

FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE



Fettuccine with Spicy Raw Tomato, Herb, and Caper Sauce image

Provided by Food Network

Categories     main-dish

Yield Makes 6 main course or 8 pasta

Number Of Ingredients 13

1 pound plum tomatoes, seeded and coarsely chopped
1/2 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/2 cup packed fresh basil leaves
1/4 cup drained capers
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes, or to taste
Pinch sugar, or more to taste
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound egg-free fettuccine
1/2 cup coarsely chopped walnuts, toasted
Freshly chopped parsley (optional)

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.

RACK OF LAMB WITH HERB-CAPER SAUCE



Rack of Lamb With Herb-Caper Sauce image

Succulent roasted rack of lamb, topped with a tangy mint and caper sauce, creates for a romantic dinner for two. So simple yet elegant!

Provided by Janet A. Zimmerman

Categories     Dinner     Entree     Main Course

Time 30m

Yield 2

Number Of Ingredients 10

1 rack of lamb (trimmed)
Kosher salt
1/4 cup olive oil (plus more to coat your pan)
2 tablespoons shallot (finely chopped)
1 teaspoon garlic (minced)
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon capers (drained or rinsed and drained if packed in salt)
2 tablespoons mint (minced)
1 tablespoon parsley (minced)

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.

Nutrition Facts : Calories 634 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 1 g, Protein 34 g, SaturatedFat 15 g, Sodium 360 mg, Fat 53 g, ServingSize 2 servings, UnsaturatedFat 35 g

GRILLED SALMON WITH CAPER, LEMON AND DILL SAUCE, SERVED WITH CAULIFLOWER RICE AND HERB SALAD PRINT



Grilled Salmon with Caper, Lemon and Dill sauce, Served with Cauliflower Rice and Herb Salad Print image

This bright, flavorful grilled salmon dish is an excellent one to have on hand all year long. The lemon and herbs bring out the salmon's rich flavor, and cauliflower rice adds a healthy side which lets the rest of the dish lead. Although it pairs well with many of our wines, we love sharing this with our Summit Vineyard Chardonnay.

Time 50m

Yield 4 Servings

Number Of Ingredients 0

Steps:

  • Remove salmon from the refrigerator, season with 1 teaspoon salt and let it come to room temp, 30 minutes or so. In a small mixing bowl, combine capers, 2 tablespoon lemon juice, zest of two lemons, dill, chives and yogurt, and a few grinds of black pepper. Heat a large skillet over medium heat. Sauté cauliflower rice with olive oil and a splash of water. When the cauliflower is tender, season with salt and 1-2 tablespoons lemon juice. Scoop cauliflower rice onto four dinner plates. Prepare a medium-high heat grill or grill pan. Spray the grill with canola oil. Sear salmon skin side up, for 2 minutes. Gently flip salmon so it can continue cooking with the skin-side down another 3-4 minutes depending on thickness of fillet. Place salmon on the waiting plates with cauliflower rice. Add a handful of herbs to each plate as well as a scoop of caper sauce. Serve with Meyer lemon wedges. Drizzle on a bit of olive oil over the herbs and sprinkle with flaked salt.

HERB AND CAPER SAUCE



Herb and Caper Sauce image

Provided by Food Network

Number Of Ingredients 8

1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 cup Dijon mustard
3 tablespoons olive oil
1/4 cup coarsely chopped flat parsley leaves
1/4 cup fresh chopped dill
2 tablespoons tiny capers, coarsely chopped

Steps:

  • Combine mayonnaise with lemon juice, zest and mustard in a bowl using a whisk. Slowly drizzle in olive oil to create a simple emulsion. Fold in the herbs and capers with a spatula and chill slightly before serving with poached fish or seafood.;

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