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Lemon Caper Sauce

Discussion in 'Food & Cooking' started by allie, Jan 26, 2010.

  1. Jan 26, 2010 #1
    allie

    allie

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    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!
     
  2. Jan 26, 2010 #2
    ishbel

    ishbel

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    Run some clean water over the capers if they are brined.
     
  3. Jan 26, 2010 #3
    dc sunshine

    dc sunshine

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    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.
     
  4. Jan 26, 2010 #4
    allie

    allie

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    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!
     
  5. Jan 26, 2010 #5
    boar_d_laze

    boar_d_laze

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    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
     
  6. Jan 26, 2010 #6
    dc sunshine

    dc sunshine

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    If it's no good - it's not surprising the cost was so low I s'pose.
     
  7. Jan 27, 2010 #7
    allie

    allie

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    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.
     
  8. Jan 27, 2010 #8
    boar_d_laze

    boar_d_laze

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    Well then... chicken, fish, pork or veal? Butter sauce? Or butter/pan-reduction?

    BDL
     
  9. Jan 27, 2010 #9
    kyheirloomer

    kyheirloomer

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    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.
     
  10. Jan 27, 2010 #10
    allie

    allie

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    Chicken or pork, preferably

    As for the sauce, whichever you recommend. lol I really don't know which to choose!
     
  11. Jan 28, 2010 #11
    jzone

    jzone

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    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 :)
     
  12. Jan 28, 2010 #12
    allie

    allie

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    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!
     
  13. Jan 28, 2010 #13
    kirstens

    kirstens

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    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.
     
  14. Jan 29, 2010 #14
    allie

    allie

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    That sounds good, Kirsten! I do love cream cheese, onions, lemon, and pepper!
     
  15. Jan 29, 2010 #15
    homemadecook

    homemadecook

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    i do agree!