CAPER-MINT SAUCE
This is from Martha Stewart Living magazine - I saw the recipe while waiting to give blood. I do not like mint jelly, but this looked like it might be a nice alternative. I have not made it yet.
Provided by duonyte
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pulse capers in a food processor until roughly chopped.
- Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
- Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.
Nutrition Facts : Calories 137.1, Fat 13.8, SaturatedFat 1.9, Sodium 262.7, Carbohydrate 3.9, Fiber 1.9, Sugar 0.2, Protein 1.1
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