Recipe courtesy of Michele Urvater

Pickle and Caper Sauce

  • Level: Easy
  • Yield: about 2 cups
Save Recipe

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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Marsala Sauce

Crisp Red Snapper with Ragout of Potatoes, Onions, Artichokes, and Green Olives with Sauce Vierge

Marinara Sauce

Peanut Sauce

Marinara Sauce

Bordelaise Sauce

Mignonette Sauce

Veloute Sauce