SIMPLE LEMON CAPER SAUCE RECIPE
Use this lemon sauce with baked or grilled salmon or tuna, chicken, or turkey cutlets. It's a simple sauce made with fresh lemon, garlic, and butter.
Provided by Diana Rattray
Categories Sauce
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Melt the butter in a small skillet or sauté pan over low heat.
- Add the garlic, lemon zest and juice, and the capers. Bring to a simmer and continue cooking over low heat for about 30 seconds.
- Add the chopped fresh parsley and salt to taste. Stir and remove from the heat.
- Drizzle the warm sauce over cooked shrimp, fish, potatoes, chicken, or turkey and serve immediately. Enjoy.
Nutrition Facts : Calories 105 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 183 mg, Sugar 0 g, Fat 12 g, ServingSize 1/3 cup each (4 servings), UnsaturatedFat 0 g
CAPER SAUCE
Make and share this Caper Sauce recipe from Food.com.
Provided by FLKeysJen
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
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.
CAPERBERRY GRAVY
Make and share this Caperberry Gravy recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 23m
Yield 1 gravy boatful
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan.
- Add broth and mix.
- Add caperberries and mix.
- Add flour and mix.
- Simmer on low heat until it thickens.
- If needed, add more flour until desired thickness is achieved.
- Add salt and pepper to your liking.
- Don't mess up like Bridget.
- Serve over an omelete.
- (Really! It's good! Ugly, but good!) Also, you can use this sauce with Lamb or Chicken.
Nutrition Facts : Calories 239.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 62.5, Sodium 1309.5, Carbohydrate 2, Fiber 0.1, Protein 4.4
PAN-SEARED FILET MIGNON WITH CAPER SAUCE
Make and share this Pan-Seared Filet Mignon With Caper Sauce recipe from Food.com.
Provided by kittycara
Categories Steak
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle salt and pepper over steaks.Melt 2 tablespoons of the butter in large heavy skillet over medium-high heat. Add steaks to skillet and cook 4 minutes on each side or until desired doneness. Remove from skillet: keep warm.
- Melt remaining 2 tablespoons butter in skillet over medium-high heat and add shallots and garlic. Sauté 2 minutes or until lightly browned. Add wine, mustard and capers; simmer until slightly thickened,about 5 minutes. Spoon sauce over steaks. Garnish with chopped tomato,if desired.
- NOTE: If preferred, substitute beef broth for the red wine called for in this recipe.
Nutrition Facts : Calories 515, Fat 41.5, SaturatedFat 20.3, Cholesterol 121.2, Sodium 725, Carbohydrate 4.6, Fiber 0.2, Sugar 0.4, Protein 20.9
PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
- For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)
A classic! Authentic Königsberger Klopse are made from ground veal, beef, and pork, along with a small amount of anchovies (or sardines or herring), chopped onions, bread crumbs, eggs, and spices. The traditional creamy sauce that accompanies the dumplings are made from the broth in which the dumplings were cooked, flour, cream, white wine, lemon juice, and capers. Delicious! Serve with boiled new potatoes and my Rotkohl recipe #108449 #108449. Also makes a great appetizer! A little history: Predecessors of the Königsberger Klopse date back to the Middle Ages. However, the East Prussian name Klops (Klops = meat dumpling) didn't originate until the 18th century. Königsberger Klopse was invented in the city of Königsberg (then the capital of East Prussia; today known as Kaliningrad, Russia) around 200 years ago. My German/Polish/French grandmother was born and raised in East Prussia, about 30 kilometers from Königsberg. This recipe is my version of her delicious Königsberger Klopse, which she never wrote down but with the help of my mother I was finally able to replicate. I have many fond memories of enjoying this dish (which the women would prepare) at family gatherings, Sunday dinners, and special occasions such as birthdays and anniversaries. Still one of my top favorites!!! I hope your family enjoys, too. (Helpful Tips: These tender meatballs are braised NOT fried. If halving the meatball recipe, you will still need the full amount of stock for braising and for the gravy. The meatballs are somewhat delicate & time consuming to make; have someone help to form them into balls, it is much easier that way! For appetizers make them smaller and serve warm from the crock pot with toothpicks, buttered rolls and Potato Salad recipe #309891 #309891. Freezes well).
Provided by BecR2400
Categories Meat
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
- Meanwhile, combine meatball ingredients, mix well.
- Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
- Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
- To Make Cream Sauce:.
- To hot broth stir in the sauce ingredients and heat through, but do not boil.
- Add the cooked meatballs to the heated sauce, stir gently and warm through.
- To Serve:.
- Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
- To Serve as an Appetizer:.
- Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
- Freezes well.
Nutrition Facts : Calories 422.3, Fat 26.1, SaturatedFat 11.5, Cholesterol 173.8, Sodium 866.3, Carbohydrate 14, Fiber 0.9, Sugar 3.4, Protein 29.6
BRAISED BEEF WITH CAPER SAUCE
Make and share this Braised Beef With Caper Sauce recipe from Food.com.
Provided by threeovens
Categories Steak
Time 1h10m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak in serving sized pieces. Cook bacon in a large skillet until crisp; remove, crumble, and set aside. Brown steak in bacon drippings. Add water, carrot, celery, and bay leaf; cover and cook over low heat 1 1/2 hours, or until meat is tender, stirring occasionally.
- Remove bay leaf and remove beef to a serving platter and keep warm.
- Meanwhile, in a separate skillet, melt butter over medium low heat. Add onions and mushrooms and saute until tender, about 5 minutes. Add to first skillet and blend with an immersion blender or process in stand up blender.
- Stir in sour cream and capers; heat through. Pour gravy over steaks; garnish with bacon crumbles and chopped parsley.
Nutrition Facts : Calories 288.2, Fat 14.3, SaturatedFat 5.8, Cholesterol 101.5, Sodium 280.3, Carbohydrate 1.5, Fiber 0.4, Sugar 0.4, Protein 36.4
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