Recipe courtesy of Michele Urvater

Pickle and Caper Sauce

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  • Level: Easy
  • Yield: about 2 cups
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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


  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.