Lemon Caper sauce is quite popular; the original recipe (from Martha Stewart) was designed to season rare beef. At The New Deli, the beef is sliced very thin; with added sauce and some horseradish butter, it makes a great sandwich. For appetizers, it can be served on baguette slices. The sauce is also good with fish, and some people like it as a salad dressing.
So just what are capers? They are a little bud off of a bush that grows in the Mediterranean. They get pickled, and lend a unique flavor to recipes. The other unusual ingredient in the Lemon Caper Sauce is the cornichons; a fancy French name for tiny, gherkin-sized pickles. But they’re sour, not sweet. And being so tiny, they mince well and retain a good texture; larger pickles might get rubbery. They add just a bit of crunch and tang; perfect in this sauce. Serves 7-8.
- 1/2 c. cornichons
- 1 c. olive oil
- 1/4 c. Dijon mustard
- 1/4 c. capers
- 1/4 c. lemon juice
- 2 green onions (about 1/4 c.), chopped
1. Ahead of time, make the “Lemon Caper Concentrate”. To do that, process the cornichons, or mince finely by hand: > 1/2 c. cornichons
2. Add the minced cornichons to a quart jar. Also add: > 1 c. olive oil > 1/4 c. Dijon mustard > 1/4 c. capers
3. Store the concentrate in refrigerator up to three months.
4. On serving day, add a half cup or so of the concentrate to a serving bowl. To serve, stir in last: > 1 tsp. fresh garlic, chopped > 1/4 c. lemon juice > 2 green onions (about 1/4 c.), chopped
Had this one committed to memory from (more or less 30 years ago!) You can also use this as a marinade and baking sauce for chicken and tastes good tossed into pasta! Delicious with salmon or halibut. I add parsley to the mix for a more herby flavor.
That is so cool that your early New Deli years equipped you some in the kitchen, Marci. And, that you can remember how to make stuff like this! I haven’t tried it on pasta yet, but you’re right… it’s so good with fish. Parsley sounds like a nice touch!