Caper-Mint Sauce

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READY IN: 15mins
Recipe by duonyte

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.

Ingredients Nutrition


  1. Pulse capers in a food processor until roughly chopped.
  2. Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
  3. Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.

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