Best Caper Saffron Mayonnaise Recipes

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Caper Mayonnaise (For Seafood or Vegetables) image

I made this recipe to put on top of grilled salmon, but it was also good with the grilled asparagus.

Provided by Allie 1123

Categories Low Protein

Time 8m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 garlic clove, chopped
1 tablespoon capers, chopped
2 tablespoons lemon juice
2 teaspoons dried dill

Steps:

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

CAPER MAYONNAISE

Caper Mayonnaise image

Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.

Provided by Sharon123

Categories Greek

Time 5m

Yield 1/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup mayonnaise
1 tablespoon capers, coarsely chopped (dry salted or jarred and drained)
1/2 teaspoon shredded lemon peel

Steps:

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

SALMON WITH CAPER MAYONNAISE

Salmon With Caper Mayonnaise image

I created a modified version of this for dinner last night. This recipe is easily multiplied by 2, 3 or 4. The mayonnaise keeps well for about 3 days, and the leftover fish makes great sandwiches.

Provided by spatchcock

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup low-fat mayonnaise
2 tablespoons fresh curly-leaf parsley (minced)
1/2 teaspoon dried tarragon
1 tablespoon fresh lemon juice
2 tablespoons capers
16 ounces salmon fillets

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.

SAFFRON MAYONNAISE

Saffron Mayonnaise image

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Sauce Garlic Side Picnic Vegetarian Quick & Easy Mayonnaise Vinegar Spice Saffron Boil Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons water
1/2 teaspoon crumbled saffron threads
1 cup mayonnaise
1 tablespoon sherry vinegar or red wine vinegar
1/2 teaspoon minced garlic

Steps:

Bring water and saffron just to a boil in a small saucepan. Remove from heat. Stir, then let steep, uncovered, 10 minutes, to release saffron color and flavor.
Whisk together mayonnaise, sherry vinegar, and garlic in a bowl. Gradually whisk in saffron water.

GARLIC & CAPER MAYONNAISE

Garlic & Caper Mayonnaise image

Make and share this Garlic & Caper Mayonnaise recipe from Food.com.

Provided by Latchy

Categories Salad Dressings

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

3 egg yolks
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 anchovy fillets, chopped
1 pinch sweet paprika
200 ml olive oil
1 tablespoon capers, rinsed, drained and chopped

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.

Nutrition Facts : Calories 1711.5, Fat 186.5, SaturatedFat 28.5, Cholesterol 576.6, Sodium 804.7, Carbohydrate 4, Fiber 0.6, Sugar 0.9, Protein 11.3

FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE

Fried Calamari with Tuna and Caper Mayonnaise image

Provided by Food Network

Number Of Ingredients 10

Ingredients

2 egg yolks*
8 ounces extra-virgin olive oil
Salt and pepper
Splash white wine vinegar
2 tablespoons rinsed capers
1 can tuna, mashed
2 cups vegetable oil
2 cups all purpose flour
Salt and cayenne pepper to taste
1 pound calamari rings

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.

CAPER-SAFFRON MAYONNAISE

Caper-Saffron Mayonnaise image

Categories Condiment/Spread Garlic Herb Mayonnaise Summer Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1 tablespoon water
1/2 teaspoon packed saffron threads
3/4 cup mayonnaise
1/4 cup drained capers plus 1 teaspoon caper liquid
2 tablespoons mixed chopped fresh herbs (such as thyme, oregano and parsley) or 2 teaspoons dried
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic

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.)