Best 7 Pungent Parsley And Caper Sauce Recipes

ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE

Steps:

• In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
• Salsa verde can be refrigerated in an airtight container for up to 5 days.

PICKLE AND CAPER SAUCE

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.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

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.

PARSLEY & CAPER DRESSING

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.

CAPER-PARSLEY SAUCE

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.)

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.

TOMATO SAUCE WITH CAPERS AND VINEGAR

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.