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Caper Dressing - Aliño de Alcaparras

Great for most meats and vegetables, this caper and anchovy dressing adds a rich distinctive flavor to any meal.

Prep Time: 5 min.

Cook Time: 15 min.

Rated 4 Stars
Average Customer Rating: 4 out of 5
based on 1 reviews

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4 chopped shallots
4 anchovies
2 tbsp olive oil
2 tbsp capers
1 small tsp cornstarch
1 tbsp chicken stock

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Sauté shallots in the olive oil until transparent. Add the anchovies and crush with a fork. Dissolve cornstarch in the stock. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon.

Serve hot in a tureen alongside potatoes, meats, and other foods.

Recipe courtesy of Spain GourmeTour magazine.

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    Recipe Reviews for Caper Dressing
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    Hal D. Hume  Rated 4 Stars
    "Good start, but it does not say anything about how much parsley and I have found that the parsley can easily be overdone, this is not a chimichurri sauce-so a bit is probably enough. Also it can be easily overcooked, so just enough the thicken and STOP! If you are in a Latin mood, substitute coriander for parsley-it actually has far more uses than listed."