The small, olive-green bud of a bush native to the Mediterranean and North Africa. Capers are handpicked, salted and pickled in vinegar. Their piquant flavour adds zest to white sauces, mayonnaise, salads, creamed foods and fish dishes; they also make an excellent garnish for open sandwiches, appetisers and so on.
Caper sauce: The traditional sauce for boiling mutton and lamb. Add creamed capers to velouté or béchamel sauce (see: Sauces) in the proportion of 1 tablespoon per cup of sauce, or to taste.
Egg and caper sauce: Add 1 chopped hard-boiled egg per cup to caper sauce (above) and serve on poached or steamed fish, smoked fish, vegetables or hot corned beef.