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Epicurious

Tangy Caper Sauce

Recipe information

  • Yield

    makes 1/4 cup sauce

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh oregano
1 teaspoon salt
1 teaspoon grated lemon zest
2 garlic cloves, minced
3 tablespoons capers, drained
Dash of freshly ground black pepper

Preparation

  1. Put the lemon juice, olive oil, oregano, salt, lemon zest, garlic, capers, and pepper in a small bowl. Whisk to combine.

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsSauceOreganoHerbs & SpicesLemonCitrusFruitVeganVegetarianGluten FreeDairy FreeNut Free5 Ingredients or FewerQuickEasyNo-CookCookbooks
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