Serious Eats: Recipes

Cook the Book: Caper Sauce

Posted by Adam Kuban, October 4, 2007

James Beard, "the dean of American gastronomy," on capers: "I use capers a lot. I like their distinctive, herby flavor and the additional bite imparted by the vinegar, which makes them a most piquant and interesting condiment or seasoning."

This recipe, English in origin, is for what Beard calls a "famous and rather unusual cream sauce, to which the pickled buds are added at the last minute, as the traditional accompaniment to boiled leg of mutton or lamb."

As with all the Cook the Book entries this week, this recipe comes from

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