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