Best 7 Caper Mayonnaise For Seafood Or Vegetables Recipes

Looking for a versatile and flavorful sauce to elevate your seafood or vegetable dishes? Look no further than caper mayonnaise. This creamy and zesty condiment is the perfect complement to a variety of dishes, from grilled salmon to roasted broccoli. Made with just a few simple ingredients, caper mayonnaise is easy to make and can be customized to your liking. Whether you prefer a tangy or mild flavor, or you want to add some extra herbs or spices, there's a caper mayonnaise recipe out there for everyone. In this article, we'll share some of our favorite caper mayonnaise recipes, along with tips on how to use this delicious sauce to create unforgettable meals.

Here are our top 7 tried and tested recipes!

CAPER MAYONNAISE

Caper Mayonnaise image

Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.

Provided by Sharon123

Categories Greek

Time 5m

Yield 1/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup mayonnaise
1 tablespoon capers, coarsely chopped (dry salted or jarred and drained)
1/2 teaspoon shredded lemon peel

Steps:

Stir the capers and lemon peel into the mayonnaise.
Stir well.
Enjoy!

CAPER MAYONNAISE (FOR SEAFOOD OR VEGETABLES)

Caper Mayonnaise (For Seafood or Vegetables) image

I made this recipe to put on top of grilled salmon, but it was also good with the grilled asparagus.

Provided by Allie 1123

Categories Low Protein

Time 8m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup mayonnaise
1 garlic clove, chopped
1 tablespoon capers, chopped
2 tablespoons lemon juice
2 teaspoons dried dill

Steps:

Combine all ingredients.
Refrigerate at least half an hour before serving.
Serve with Salmon (Grilled in white wine marinade) or asparagus or whatever!

FRIED CALAMARI WITH TUNA AND CAPER MAYONNAISE

Fried Calamari with Tuna and Caper Mayonnaise image

Provided by Food Network

Number Of Ingredients 10

Ingredients

2 egg yolks*
8 ounces extra-virgin olive oil
Salt and pepper
Splash white wine vinegar
2 tablespoons rinsed capers
1 can tuna, mashed
2 cups vegetable oil
2 cups all purpose flour
Salt and cayenne pepper to taste
1 pound calamari rings

Steps:

In a blender add 2 egg yolks, blend. While the motor is running, slowly add 8 ounces olive oil. Season with salt and pepper. Add the white wine vinegar, and capers. Pulse quickly. Transfer the mayonnaise to a mixing bowl and add 1 mashed, tuna. Mix together and transfer to a mixing bowl. Refrigerate until needed.
In a large pot heat oil to 350 degrees. Next, mix together flour, salt and cayenne pepper. Coat the calamari rings in the flour and fry until golden brown, about 30 seconds. Drain on paper towels. Serve hot with the caper mayonnaise.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Mini Fishcakes with Dijon Caper Mayonnaise image

Provided by Dave Lieberman

Categories appetizer

Time 35m

Yield about 11 fishcakes

Number Of Ingredients 20

Ingredients

8 ounces boneless hake fillets, minced
1/4 cup bread crumbs, plus 3/4 cup for coating
1/4 chopped parsley, plus more for garnish
1/4 cup mayonnaise
1 teaspoon ground coriander
2 shallots, finely chopped
2 teaspoons Dijon mustard
1 (6-ounce) can water-packed white meat tuna, drained
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Dijon Caper Mayonnaise, recipe follows
1/4 cup mayonnaise
1 tablespoon chopped parsley leaves
1 tablespoon capers, drained
1 shallot, finely chopped
1 teaspoon Dijon mustard
1 small lemon, juiced
Freshly ground black pepper

Steps:

In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
Garnish with Dijon Caper Mayonnaise and chopped parsley.
In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

SUMMER-VEGGIE MELTS WITH CAPER SAUCE

Summer-Veggie Melts with Caper Sauce image

A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 small clove garlic, peeled and chopped
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons sherry vinegar
2 tablespoons capers, drained and roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 bell peppers, cored, seeded, and cut lengthwise into sixths
1 red onion, cut into 1/2-inch-thick rounds
1 bunch Broccolini, tough ends trimmed (8 ounces)
Extra-virgin olive oil, for drizzling and brushing
Vegetable oil, for grill
2 hoagies or soft baguettes (each 12 inches), split
4 ounces thinly sliced provolone

Steps:

With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.

SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE

Shrimp Sandwiches with Tarragon-Caper Mayonnaise image

Provided by Molly Stevens

Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce
1/2 cup finely chopped celery heart with leaves
2 tablespoons (1/4 stick) butter, room temperature
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns
1 pound cooked peeled deveined large shrimp, each cut horizontally in half
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)

Steps:

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.

CAPER-SAFFRON MAYONNAISE

Caper-Saffron Mayonnaise image

Categories Condiment/Spread Garlic Herb Mayonnaise Summer Bon Appétit

Yield Makes about 1 cup

Number Of Ingredients 7

Ingredients

1 tablespoon water
1/2 teaspoon packed saffron threads
3/4 cup mayonnaise
1/4 cup drained capers plus 1 teaspoon caper liquid
2 tablespoons mixed chopped fresh herbs (such as thyme, oregano and parsley) or 2 teaspoons dried
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic

Steps:

Bring water and saffron to simmer in small saucepan. Remove from heat; let stand 10 minutes. Place mayonnaise in small bowl; whisk in saffron mixture. Add remaining ingredients; stir until blended. Season with salt and pepper. Cover and chill at least 2 hours. (Can be made 3 days ahead. Keep chilled.)

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your mayonnaise.
Make sure your eggs are at room temperature. This will help them emulsify with the oil more easily.
Add the oil slowly, in a thin stream. This will help prevent the mayonnaise from curdling.
Season the mayonnaise to taste. You can add salt, pepper, lemon juice, or other herbs and spices to your liking.
Use capers that are packed in brine. The brine will help to preserve the capers and keep them from becoming too salty.
Chop the capers finely before adding them to the mayonnaise. This will help them to distribute evenly throughout the sauce.
Serve the mayonnaise immediately or store it in the refrigerator for up to 2 weeks.

Conclusion:

Caper mayonnaise is a delicious and versatile sauce that can be used on a variety of dishes. It is especially good with seafood and vegetables. The capers add a briny, salty flavor that complements the richness of the mayonnaise. This sauce is also very easy to make, so it is a great option for busy weeknight meals.