Recipe courtesy of Michele Urvater

Pickle and Caper Sauce

  • Level: Easy
  • Yield: about 2 cups
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Ingredients

1 cup small pickles ("cornichons"), drained

1/4 cup each drained capers (if they are large, chop them roughly), finely diced red onion and slivered Kalamata olives

1/2 cup chopped fresh parsley

Olive oil to taste

Salt and freshly ground black pepper

Directions

  1. Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.

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