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Photos, Recipes & CookTales For Those Who Enjoy Cooking


A CookTale

Our friend Ira Howard Levy called to wish Cathie a happy birthday, and asked “whats for dinner?” Sweetbreads, said I, and Ira said “with Caper sauce?”. Aha! There it was and I knew what the final touch would be. It was a fine addition and in Cathie’s words “smashing”.


2 TB of whole Capers (drained)
1/2 TB of roughly chopped Capers (drained)
1/2 cup fresh Lemon Juice
1/4 cup Water
1/2 cup (1 stick) cold unsalted Butter, cut in 1/4-inch pieces
Salt (optional, the Capers are salty)


1. Add the whole & chopped Capers, along with the Water & Lemon Juice into a small saucepan. Bring to a boil over medium heat, & reduce by half.
2. Turn the heat down as low as possible. Add a few pieces of the cold Butter & whisk vigorously, until the Butter blends into the sauce. Add a few more pieces of Butter, & repeat. When half the Butter has been whisked into the sauce, turn off the heat, & whisk in the rest.
3. Season with the optional Salt only if necessary.
4. Ready to serve.

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