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Lemon Caper Sauce

post #1 of 15
Thread Starter 
I have never, to my knowledge, had anything with capers in it so when I saw a couple of jars of Lemon Caper Sauce at a price so low I couldn't buy the lemons, much less the capers, I had to buy some. I was thinking of using it tonight with some pork tenderloin medallions but then I tasted the sauce. Oh my, it's too salty!

The ingredients listed are: water, onions, chicken base (chicken meat including chicken juices, salt, potato flour, flavorings, carrot powder, tumeric), extra virgin olive oil, parsley, capers, garlic, modified food starch, lemon juice concentrate, sugar, salt, citric acid, spice

My question is how can I tone down the salt so I can actually use this stuff? It didn't taste horrible, just way too salty for me.
Thanks!
post #2 of 15
Run some clean water over the capers if they are brined.
post #3 of 15
No wonder it tastes salty what with capers, lemon juice, salt, more salt (!) Maybe try adding sugar bit by bit....not entirely sure on that.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #4 of 15
Thread Starter 
I went with something else for dinner so I could think on this a bit more.

I did see a recipe that called for cream cheese and mayo mixed with a lemon caper sauce to make it creamy. I wasn't sure if this would work on this stuff or if I should just cut my losses and forget about trying to eat it. Adding sugar might help, I don't know. I had no idea it would be this salty!
post #5 of 15
There are many wonderful ways to make a lemon caper sauce. The jar you bought seems to be something of a dud. Rather than trying to save a lost cause, why not toss it and start with a scratch recipe?

If you tell me what you want to sauce with lemon and capers, I'll help you create a sauce that's just right.

BDL
post #6 of 15
If it's no good - it's not surprising the cost was so low I s'pose.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
Reply
post #7 of 15
Thread Starter 
The more I think about it, the more I agree. There is a reason it was cheap and I wasted the money. lol

BDL, I don't think I've ever had anything with capers. I just want to try them so I'm starting from scratch here. lol I am pretty confident in my kitchen skills and have no problem learning new things. My family loves to try new foods so I'm open to any suggestions.
post #8 of 15
Well then... chicken, fish, pork or veal? Butter sauce? Or butter/pan-reduction?

BDL
post #9 of 15
In addition to the ingredients listed as salt, it wouldn't surprise me if the capers in a commerical sauce are salt-cured as well.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #10 of 15
Thread Starter 
Chicken or pork, preferably

As for the sauce, whichever you recommend. lol I really don't know which to choose!
post #11 of 15
The first time I ever had capers (and still one of my favorites) is with cream cheese and smoked salmon on bagels. Some sliced red onion or tomato work quite well too. That would definitely be my recommendation for a first time caper experience. (about 1 tsp of capers per bagel half should work)

Now, if you don't like smoked salmon, a caper parsley sauce or caper and random herb sauce would be a great start too. It works great for dipping grilled meats or with fish cakes etc.

Caper Parsley Sauce
Ravagote (caper, herb sauce)

Both recipes from my own site so tested and proven yummy :)
post #12 of 15
Thread Starter 
I love smoked salmon and my kids will eat it, too, but the other half wouldn't touch it if his life depended on it. lol I am not even sure where to get it this time of year in my area. I saw some before Christmas but haven't seen any since. I'm sure it's available somewhere!

Thanks for the recipes!
post #13 of 15
I always thought capers were a hard, peppercorn herb and couldn't be eaten. After I discovered these little treasures and had them in a white bean dip, I couldn't turn my back to them. The sauces in the jar always look waaaaay too salty for me. I love capers, as mentioned before, in cream cheese with some lemon, red onion and pepper.....spread on some pita bread / chips.
post #14 of 15
Thread Starter 
That sounds good, Kirsten! I do love cream cheese, onions, lemon, and pepper!
post #15 of 15
i do agree!
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