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McDonald's Tartar Sauce Copycat
Pantry American

McDonald's Tartar Sauce Copycat

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
  2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Smoked Trout Schmear
Pantry American

Smoked Trout Schmear

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.

By John Mitzewich

Chef John's Remoulade 2.0
Pantry American

Chef John's Remoulade 2.0

4.9

Prep
15 min
Cook
5 min
Total
510 min

Instructions

  1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
  2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Buttery Lemon Caper Sauce
Pantry French

Buttery Lemon Caper Sauce

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Crush capers in a small bowl with the back of a spoon.
  3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Pick of the Piccata Sauce
Pantry Italian

Pick of the Piccata Sauce

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring chicken broth and garlic to a boil in a small saucepan over high heat. Reduce the heat to medium to simmer. Stir in artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Add butter and whisk until melted.
  2. 2 Whisk water and cornstarch together in a small bowl; stir mixture into the sauce and continue cooking until thickened and bubbly, about 30 seconds.

By Mary Elizabeth Vaquer

Homemade Tartar Sauce
Pantry French

Homemade Tartar Sauce

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix together mayonnaise, onion, dill pickles, sweet pickles, parsley, lemon juice, capers, mustard, hot pepper sauce, and Worcestershire sauce in a medium bowl until well combined. Chill in the refrigerator for flavors to meld, at least 2 hours.

By Klantz

Authentic Puerto Rican Sofrito
Pantry Caribbean

Authentic Puerto Rican Sofrito

5.0

Prep
45 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
  3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
  4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
  5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Chef John's Béarnaise Sauce
Pantry French

Chef John's Béarnaise Sauce

5.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place 1 cup of tarragon, shallots, and peppercorns in a saucepan. Pour in white wine vinegar, white wine, and water. Place over medium-high heat and bring to a simmer; stir. Reduce heat to medium-low to maintain a gentle simmer and reduce liquid to about 3 tablespoons, 20 to 30 minutes. Remove from heat. Strain into a bowl through a fine-mesh strainer, pressing tarragon mixture to extract as much liquid as possible.
  2. 2 To make the compound butter: Place 1/4 cup chopped tarragon and capers in a mortar. Mash with a pestle for about 1 minute. Add 1 tablespoon of cold butter. Mash and pound with a pestle until ingredients are thoroughly combined in a solid mass. Transfer to a piece of plastic wrap; wrap and chill.
  3. 3 To make the Béarnaise sauce: Place egg yolks in a stainless steel (flameproof) mixing bowl; add 3 tablespoons tarragon/shallot reduction; whisk together. Add cold butter cubes. Place bowl over low to medium heat whisking constantly until sauce thickens, as you hold the bowl with a kitchen towel. After butter melts continue whisking; mixture will turn a lighter yellow color after 8 to 10 minutes. When mixture is nice and thick, reduce heat to low and stir in compound butter broken into chunks. Continue whisking. Remove from heat. Season with salt, cayenne pepper, and black pepper.

By John Mitzewich

Dill Tartar Sauce
Dinner American

Dill Tartar Sauce

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
  2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest

Pan-Seared Salmon
Dinner American

Pan-Seared Salmon

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat a large heavy skillet over medium heat for 3 minutes.
  2. 2 Coat salmon fillets with olive oil; place skin-side down in the preheated skillet and increase heat to high.
  3. 3 Sprinkle with capers, salt, and pepper; cook for 3 minutes on one side. Turn salmon fillets over; continue to cook until salmon flakes easily with a fork, about 5 minutes.
  4. 4 Transfer salmon to individual plates and garnish with lemon slices.

By Noreen421

Air Fryer Smoked Salmon Wontons
Appetizer American

Air Fryer Smoked Salmon Wontons

5.0

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Combine cream cheese, salmon, capers, and red onion in a bowl. Fill a second small bowl with water.
  2. 2 Working with 6 wonton wrappers at a time, separate them out onto a clean work surface. Place 1 teaspoon of salmon mixture in the center of each wonton. Do not overfill, as the mixture may ooze out.
  3. 3 Dip your finger in the bowl of water, and lightly wet the 4 edges of each wonton wrapper. Gently fold in half diagonally to make a triangle, and seal the edges. Try not to leave excess air in the wonton, which can cause them to burst. Lightly wet the bottom of the triangle, and fold the right side over the middle, then the left side, pressing all edges to seal. Set wontons aside, covered with a damp paper towel, while you finish making the remaining wontons.
  4. 4 Preheat the air fryer to 330 degrees F (166 degrees C). Generously mist both sides of wontons with cooking spray.
  5. 5 Place as many wontons in the air fryer basket as will fit, without overcrowding.
  6. 6 Air-fry for 5 minutes, flipping halfway through. Remove to a cooling rack and let cool while you cook the remaining wontons in batches. Best served slightly warm or at room temperature.

By France Cevallos

Speckled Trout in Capers and White Wine
Dinner American

Speckled Trout in Capers and White Wine

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  2. 2 Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
  3. 3 Bake in the preheated oven until trout flakes easily with a fork, about 30 minutes; garnish with parsley.

By Ceil Kohl

Easy Elegant Baked Fish
Dinner American

Easy Elegant Baked Fish

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. Top fish with lemon slices and capers.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By Mair M

Glenn's Blowing Rock Salmon
Dinner American

Glenn's Blowing Rock Salmon

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Trim the salmon fillets, if necessary, to remove thin portion; with a very sharp knife, cut the fillets horizontally through the center but leave one end uncut so the fillet opens like a book. Place 1/4 of the lump crabmeat onto each opened fillet, and top crab with a slice of smoked Gouda; close the fillets. Place each fillet into a single-serving baking dish. Mix the melted butter and juice of 1 lemon in a small bowl, and drizzle the lemon butter over all the salmon fillets.
  3. 3 Bake in the preheated oven until the salmon is opaque and flakes easily, 30 minutes or as needed.
  4. 4 In a bowl, mix the juice of the 2nd lemon with sour cream and dill; spoon sour cream mixture over each baked fillet, and sprinkle liberally with capers. Serve immediately.

By Cookie Lover

Eggs Creole Over Toast
Breakfast American

Eggs Creole Over Toast

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Cook and stir mushrooms, onion, and bell pepper in hot butter until soft, about 5 minutes. Add tomatoes and capers; bring to a simmer.
  2. 2 Pour beaten eggs over vegetable mixture; cook and stir until eggs are scrambled and no longer runny, about 5 minutes.
  3. 3 Spoon egg mixture over toast.

By cassiopeia222

Pan-Poached Alaskan Salmon Piccata
Dinner American

Pan-Poached Alaskan Salmon Piccata

4.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken bouillon granules. Reduce heat to a simmer and place salmon fillets in pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part; or until fish flakes when tested with a fork. Remove salmon from pan; keep salmon warm.
  2. 2 Boil remaining liquid in the skillet until it is reduced to approximately 1/4 cup. Whisk in butter and stir in capers. Spoon sauce over fish. Season with pepper and sprinkle with parsley.

By Christine L

Chicken Breasts in Caper Cream Sauce
Dinner American

Chicken Breasts in Caper Cream Sauce

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
  2. 2 Melt butter in a large skillet over medium heat. Add breasts and increase heat to medium-high; flip frequently, until brown, about 5 minutes. Reduce heat to medium; cook until cooked through, 5 to 7 minutes. Transfer breasts to a warm serving platter; cover with foil.
  3. 3 Increase heat to high. Whisk whipping cream into skillet, whisking continuously, until reduced to sauce consistency, about 3 minutes. Off heat, stir in capers; pour over breasts and serve.

By MOMMYTO2BOYS

The Best Smoked Salmon Dip
Appetizer American

The Best Smoked Salmon Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Process cream cheese in a food processor to soften completely.
  3. 3 Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
  4. 4 Process the mixture again until creamy and smooth.
  5. 5 Transfer dip into a bowl; garnish with additional dill and serve with your favorite crackers.

By Jay

Grilled Tilapia with Tomato-Olive Tapenade
Dinner American

Grilled Tilapia with Tomato-Olive Tapenade

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place tilapia fillets on a baking sheet and brush with olive oil.
  3. 3 Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
  4. 4 Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

By Kat

Red Chard and Caramelized Onions
Side Dish American

Red Chard and Caramelized Onions

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
  2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

By Syd

Tuna and Caper Bites
Dinner American

Tuna and Caper Bites

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, 1/2 of the shallot, 1/2 of the capers, lemon juice, salt, and pepper. Set aside.
  2. 2 Place crackers on a serving platter. Place 2 arugula leaves, torn in half, on each cracker. Divide tuna mixture among the crackers. Sprinkle with remaining shallot and capers.

By France Cevallos

Ramp Pasta with Tomato and Bacon
Dinner American

Ramp Pasta with Tomato and Bacon

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large bowl with ice and cold water. Cut a small "x" into the bottom of each tomato.
  2. 2 Bring a large pot of lightly salted water to a boil. Add tomatoes to the boiling water. Cook for 30 seconds until skin starts to peel off. Remove with a slotted spoon and drain in a colander. Immediately immerse in the ice water for several minutes to stop the cooking process. Drain, peel, and chop.
  3. 3 Combine tomatoes, ramps, capers, and 2 tablespoons olive oil in a blender; blend until smooth. Season with salt and pepper.
  4. 4 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  5. 5 Meanwhile, heat remaining 1 tablespoon olive oil in a skillet. Add bacon and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Add tomato-ramp mixture and cook until hot, 1 to 2 minutes. Add 1 to 2 tablespoons of pasta water and mix to combine. Season with salt, pepper, and sugar.
  6. 6 Drain penne and mix with sauce.

By Lena