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Caper Sauce

  • 1 cup drawn butter
  • 3 Tbsps green, pickled capers
  • Salt
  • Cayenne pepper
Add the pickled capers to the drawn butter.

If prepared for boiled mutton, use 2 ounces of the water in which it was boiled. Add salt and cayenne pepper. Let it boil up once. Serve.
Submitted by Tess M Jan 3, 2010
15 min 30 min 45 min
Recipe Rascal