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Epicurious

Caper-Parsley Sauce

4.1

(15)

Image may contain Cutlery Fork and Plant
Photo by Chelsea Kyle

This recipe is an accompaniment for Fish Cakes with Caper-Parsley Sauce This versatile sauce, which can be made one day ahead, also complements roast beef, hard-boiled eggs or potato salad.

Recipe information

  • Yield

    Makes about 1 1/3 cups

Ingredients

2/3 cup olive oil
6 tablespoons drained capers
6 tablespoons chopped fresh parsley
6 anchovy fillets, chopped
1/4 cup fresh lemon juice
2 large garlic cloves, halved

Preparation

  1. Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)

TagsGourmetSauceAmericanParsleyHerbs & SpicesAnchovyFishSeafoodLemonCitrusFruitSideDinnerDairy FreeGluten FreeNut FreeKetoMake AheadEasyQuick30 Minutes or LessWeeknight MealsNo-CookFood Processor
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