Fried caper rémoulade from Taste & Technique: Recipes to Elevate Your Home Cooking (page 31) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-seared salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on July 27, 2024

    This is a nice sauce but I don't think the fried capers are worth the effort. The recipe cautions to add them just before serving which is wise as they do get soft VERY quickly. I saved some to sprinkle on top to maintain their crispness but they just looked like bugs. I will just chop some up and throw them in instead.

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