Guest guest Posted July 28, 2008 Report Share Posted July 28, 2008 Caper Sauce 2 tablespoons capers, drained if stored in brine, rinsed if salted juice of 1/2 lemon 4 tablespoons extra-virgin olive oil Finely chop the capers. Place them in a saucer, and bathe with the lemon juice. Slowly add the extra-virgin olive oil; mix well until it reaches a smooth consistency. Put on top of anything you like. Quote Link to comment Share on other sites More sharing options...
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