Best Caper Mayonnaise Recipes

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

SALMON PATTIES WITH CAPER MAYONNAISE

Steps:

• In a small bowl, combine the mayonnaise, capers, lemon juice, 1/2 teaspoon mustard and 1/4 teaspoon pepper. Cover and refrigerate until serving. , In a small skillet, saute the onion and celery in 1 teaspoon oil until crisp-tender. In a bowl, combine the onion mixture, salmon, 1/2 cup bread crumbs, egg and remaining mustard and pepper. Shape into four patties; coat with remaining bread crumbs. Cover and refrigerate for 10 minutes. , In a large skillet over medium heat, cook salmon patties in remaining oil for 5 minutes on each side or until lightly browned. Serve with caper mayonnaise.

SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE

Steps:

• Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
• Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.

STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE

Steps:

• Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
• Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Steps:

• In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
• Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
• Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
• Garnish with Dijon Caper Mayonnaise and chopped parsley.
• In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

CAPER MAYONNAISE

Steps:

• Stir the capers and lemon peel into the mayonnaise.
• Stir well.
• Enjoy!

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Steps:

• Combine all ingredients.
• Refrigerate at least half an hour before serving.
• Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!

SALMON WITH CAPER MAYONNAISE

Steps:

• Mix the mayonnaise, parsley, tarragon, lemon juice and capers and chill.
• Preheat oven to broil. Place the salmon fillets on a parchment-lined cookie sheet.
• Place under broiler and cook for about 5 minutes.
• Top with two tablespoons of mayonnaise and return to broiler for another 5 minutes until the salmon is just cooked through.

CAPER-SAFFRON MAYONNAISE

Steps:

• Bring water and saffron to simmer in small saucepan. Remove from heat; let stand 10 minutes. Place mayonnaise in small bowl; whisk in saffron mixture. Add remaining ingredients; stir until blended. Season with salt and pepper. Cover and chill at least 2 hours. (Can be made 3 days ahead. Keep chilled.)

FRIED ARTICHOKES AND ASPARAGUS WITH CAPER MAYONNAISE

Steps:

• Make the caper mayonnaise: place the eggs in the bowl of a blender and process while slowly adding 2 cups canola oil, then the olive oil, the juice of 1 ½ lemons, and the capers, until the capers are coarsely chopped. Season lightly with salt. Set aside. Fill a bowl with ice water and set aside. Blanch the asparagus in boiling salted water for 50 seconds, then place them in the ice water. Remove from the water, drain, and pat them dry. Place the artichokes in a bowl and cover with water and the juice of the remaining lemon. Blanch the artichokes in boiling salted water for 1 minute, then place them in the ice water. Remove from the water, drain, and pat them dry. Place the rice flour in a mixing bowl and make a well in the center. Add 2 teaspoons salt and a pinch of pepper to the well, then pour in the beer, wine, and sparkling water. Mix with a whisk to incorporate all the flour and obtain a homogenous batter with the texture of thin cream. Place the canola oil in a deep frying pan over high heat. When the oil reaches 375?F (a drop of water flicked into the oil will sizzle on contact) or is on the verge of smoking, dip the asparagus and artichokes in the rice flour batter, then add them to the pan a few at a time and cook until golden, about 3 minutes. Use tongs to transfer them to paper towels to absorb the oil. Serve the fried artichokes and asparagus with the caper mayonnaise. VINO A crisp, clean New Zealand Sauvignon Blanc will underscore the mineral flavor of the artichokes and the grassy quality of the asparagus.

FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE

Steps:

• In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed.
• In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.

GARLIC & CAPER MAYONNAISE

Steps:

• Place egg yolks, lemon juice, mustard, anchovies, garlic and paprika in a food processor.
• Process until combined.
• With motor running, gradually add about 150ml olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken.
• Add remaining oil in a thin stream until incorporated and mayonnaise is thick and glossy.
• Transfer to a bowl; add capers, season to taste and stir well to combine.

CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE

Steps:

• Mayonnaise:.
• Combine first 6 ingredients in a small bowl; cover and chill.
• Salmon Cakes:.
• Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
• Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
• Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
• Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
• Serve salmon cakes with flavored mayonnaise.