When pickled, these bulletlike buds of the caper bush taste like tiny sharp gherkins. Use them in Tartare Sauce (recipe below) with fish and wherever you wish a piquant note.
Capparis spinosa is a 3-foot perennial shrub of southern Europe. Do not confuse it with caper spurge, Euphorbia lathyrum, which is poisonous.
1 Cup firm Mayonnaise
1 teaspoon French mustard
1 Tablespoon finely chopped parsley
1 teaspoon minced shallots
1 Tablespoon chopped, drained sweet pickle
(1 Tablespoon chopped, drained green olives)
1 finely chopped hard-boiled egg
1 Tablespoon chopped, drained capers
Season to taste
You may thin the sauce with a little wine vinegar or lemon juice.
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