The Lemon Caper Sauce is great with fish. Check out the Baked Tuna w/ Hollandaise Sauce Recipe for another winning sauce for fish.
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Makings for
Easy Recipes
Save time by making the Lemon Caper Sauce Concentrate, as directed in the recipe. The capers, cornichons, Dijon mustard, and olive oil keep quite well when made in a big batch. When the sauce is needed for a meal, just add the garlic, green onions, and lemon at the last minute. The sauce is super-deluxe fresh!

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.
Ingredients:
Ahead of time, make the "Lemon Caper Concentrate". To do that, process the cornichons, or mince finely by hand: > 1/2 c. cornichons
Add the minced cornichons to a quart jar. Also add: > 1 c. olive oil > 1/4 c. Dijon mustard > 1/4 c. capers
Store the concentrate in refrigerator up to three months.
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