Caper Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- capers
- butter
- liquor from the capers
- pickled nasturtiums
- green pickle
Instructions
- Mix a sufficient quantity of capers and add them to the melted butter, with a little of the liquor from the capers.
- Where capers cannot be obtained, pickled nasturtiums make a very good substitute, or even green pickle minced and put with the butter.