Mary Ann's Blog

Kitchen Capers

Have you tried capers? They really give lift to a lot of savory dishes. Capers come from a plant that grows wild in the Mediterranean in craggy, rocky nooks. Their leaves trail down steep walls. Capers are the unopened flower buds of capparis spinos.  They are harvested, dried and pickled in vinegar or cured in salt. I prefer the salted ones because flavor is not destroyed, whereas some flavor is lost in brining. Their sour taste packs a wakeup mouth feel and they are perfect used in lemon sauces, mayonnaise sauces and added to vegetable stuffings. Try this sauce on poached fish or grilled pork chops.

Caper Sauce
Makes ¾ cup sauce

2 tablespoons butter
1 clove garlic, peeled and minced
1 tablespoon unbleached all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup dry white wine
1 cup chopped arugula leaves
1 tablespoon salted capers, well rinsed
1/8 teaspoon black pepper

In a small saucepan, heat the butter,  add the garlic and sauté until the garlic softens. Sprinkle on the flour, blend it in with a small whisk, and cook for about 2 minutes.

Mix the lemon juice and wine, stir into the mixture, and cook until it starts to thicken. Do not let the mixture get too thick. Add the arugula and cook about 1 minute. Add the capers and blend.

Pour the sauce into a food processor or blender and process until smooth. Return the sauce to the saucepan and add the pepper. Reheat and serve immediately over fish.

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