Quick ways to use capers

Scripps Howard News Service

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Winston-Salem Journal

Easy ways to use capers:

Mayonnaise: Add 1/4 cup capers and 3 tablespoons minced onion to 1 cup mayo. Turn the caper mayo into tartar sauce by adding 1 tablespoon lemon juice and about 3 chopped gherkins or other pickles. Serve with steamed shrimp or other seafood.

Butter: To 1/2 cup softened butter, mix in 1/4 cup capers and 1 tablespoon lemon juice. Use to flavor fish, chicken and steamed vegetables.

Cream Sauce: Add 1/4 cup capers, 2 teaspoons lemon juice and 1 tablespoon butter to 1 cup hot bechamel. Serve with poached fish.

Sauce for Meats: Cook 3 tablespoons butter with 3 tablespoons flour, then whisk in 1-1/2 cups broth, 1/2 cup heavy cream and 2 tablespoons capers. Simmer until thickened and season with salt and pepper.

Vinaigrette: Combine 3 tablespoons capers, 3 tablespoons lemon juice or vinegar, 1 clove minced garlic, 1 minced shallot (optional), 2 tablespoons chopped parsley (optional), and salt and pepper. Whisk in up to 3/4 cup olive oil, to taste. Serve with tossed salads, grilled fish or as a substitute for mayo in tuna salad or potato salads. (For potatoes or grilled fish, you may want to use less oil; start with 3 tablespoons and add more gradually.)

(Distributed by Scripps Howard News Service, www.scrippsnews.com.)