Caper-Parsley Sauce

Love the sauce! Delicious.

• daphnar

• NJ

• 1/5/2016

Made this to go over fresh tuna fish cakes (tuna was on sale) and it was excellent. I have anchovy paste in a tube so used about 1 1/2" of paste. Put this on hard boiled eggs today for breakfast. Can see using it on steamed vegetables to perk them up.

• cheriesmall

• Ossining, NY

• 11/18/2010

Excellent with the fish cakes. Used four anchovy fillets versus six. Would also serve a tarter-like sauce too.

• Argyletraveler

• Argyle, TX

• 8/1/2010

Very good sauce. It's much better if left for a day in the fridge for the flavors to meld. I doubled the garlic and skimped a bit on the olive oil.

• Anonymous

• Charlotte, NC

• 11/10/2009

I had to do a lot of juggling with the proportions to keep from being to tart. I served homemade tartar sauce on the side and that was just as popular although surely not as healthy.

• radariii

• UK

• 3/27/2009

The sauce was great with the halibut cakes, and I caught one guest scraping out the sauce at the bottom of the dish and eating it straight. I used freshly marinated anchovies instead of canned, but otherwise wouldn't change a thing.

• cdeinesj

• Maryland

• 1/1/2008

while my dinner guests enjoyed this sauce served witht the halibut cakes i thought the sauce was too tart - and i am usually a big fan of lemon! i tried adding more olive oil to soften the flavour but still did not like it. i would use a good home made tartar sauce instead.

• cook_from_mtl

• _mtl

• 8/3/2007

I made this sauce for the fish cakes and it was just delicious! My husband just loved the way this sauce compliments the great "mild" taste of the fish cakes. I wouldn't change a thing. I will try our leftover sauce tomorrow with pasta as some reviewers suggested.

• Anonymous

• Queretaro, MEXICO

• 2/21/2007

I made this with the fish cakes. The flavor was perfect with them. A little goes a long way. I love something tart and fresh with a savory main course.

• Anonymous

• Lakewood, WA

• 11/16/2004

This recipe is fairly tart, but I wouldn't change a thing. We had leftover sauce on top of eggs this morning. Really good.

• Anonymous

• Galveston

• 6/30/2004

This is a delicious sauce. I tried it first with the fish cakes and then leftovers on sandwiches. Yum. Also great on pasta

• Anonymous

• Columbus OH

• 4/10/2003

I made this exactly to the recipe and was pleased with the result. Next time I would only use 4 anchovies as the flavor is slightly pronounced. I used it over poached salmon and was very pleased. I can not see using with beef as I believe the header suggests, only seafood.

• Kim Schloemer

• Washington, DC

• 2/16/2003