PICKLE AND CAPER SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pickle and Caper Sauce image

Provided by Food Network

Categories     appetizer

Yield about 2 cups

Number Of Ingredients 5

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

Steps:

  • 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.

There are no comments yet!