Creamy Caper Sauce Food

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.

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.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

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.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork:
• Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges, and watercress.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

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.

CREAMY CAPER SAUCE

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.

SALMON WITH CREAMY LEMON & CAPER SAUCE

Steps:

• Season your salmon generously with pepper and lemon juice, and a dash of salt (the capers are salty, so not too much here). Fry in a sauce pan along with some low-calorie cooking spray until cooked through. Transfer to foil to keep warm.
• Deglaze the same pan using the stock, white wine and lemon juice.
• Add the cream cheese and whisk until no lumps remain.
• Whisk in the cornflour, add the capers and reduce the heat to low.
• Simmer until thickened to your liking, around 3-4 minutes.
• Season with plenty of pepper, before adding the meat back to the pan and coating with the sauce.

LEMON BUTTER CAPER SAUCE

Steps:

• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• The Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine along with the chicken stock, bring heat up the heat to high and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high continue to cook, without a lid, until it' reduced by ½ in about 7 to 10 minutes.

STEAK WITH CAPER CREAM SAUCE AND GREENS

Steps:

• Remove the steaks from the fridge and set aside. Peel and finely chop the shallots and garlic. Chop the zucchini into chunky sticks. Boil the [b]measured[/b] water and dissolve the stock cube in it.
• Trim the green beans. Cook the green beans in a pot of salted boiling [i]water[/i] for 3-4 min or until tender. Drain once cooked.
• Pat the steaks dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-4 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper.
• While the steaks are resting, return the pan to the heat with another drizzle of oil. Add the shallots and garlic and fry with a [i]small[/i] pinch of salt for 2 min. Add the capers and the stock and cook for 2-3 min. Add the cooking cream and simmer until reduced to the desired consistency. Cover with a lid to keep warm.
• Heat a second pan over a medium-high heat with a drizzle of olive oil. Add the drained green beans and the zucchini sticks. Stir-fry with a pinch of salt for 2 min.
• Divide the cream [b]sauce[/b] and the [b]vegetables[/b] among plates. Slice the rested steaks and arrange the slices over the [b]sauce[/b]. Serve immediately.

GARLIC POACHED SALMON WITH CREAMY LEMON CAPER SAUCE

Steps:

• In a nonstick skillet, add 1/2 cup of the wine and fish. Add enough water to almost cover the salmon.
• Add one clove minced garlic, the lemon zest, and salt and pepper to the liquid and on top of the salmon.
• Bring to a boil, then cover and reduce to a simmer for approximately 5 minutes, or until salmon is cooked through.
• Meanwhile, to make the sauce, saute the onion in the olive oil (1 tablespoon) in a small pot or skillet over medium heat, until browned.
• Add the remaining clove of minced garlic, stir for one minute or until fragrant.
• Add the remaining 1/2 cup of wine, and reduce until about half the wine is gone.
• Add the lemon juice, capers (1 tablespoon), dill (1 tablespoon), and butter (1 tablespoon); heat until butter is melted.
• Remove from heat and stir in yogurt (1/2 cup) and season with salt and pepper to taste.
• Serve sauce over salmon.

CRAB CAKES WITH CREAMY CAPER SAUCE

Steps:

• for caper sauce:
• Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
• for crab cakes:
• Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
• Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

17 BEST WAYS TO USE CAPERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a capers recipe in 30 minutes or less!

SIMPLE LEMON CAPER SAUCE RECIPE

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.