Caper Sauce Made with Nasturtiums
Ingredients
Directions
Chop the pickled nasturtiums finely.
Cook the nasturtiums slightly longer than you would capers.
Combine the cooked nasturtiums with melted butter.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Butter
- Melted butter carries the flavour and gives the sauce a smooth, rich body.
- Pickled nasturtiums
- Provide a tangy, briny bite that stands in for capers in the sauce.
The step that matters
Cook the nasturtiums slightly longer than you would capers. Nasturtium buds are firmer than capers, so a little extra cooking softens them and mellows their sharpness. Undercooked pieces stay tough and taste harsh in a smooth butter sauce.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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