Creamy caper and gherkin sauce

    Creamy caper and gherkin sauce

    2saves
    50min


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    About this recipe: The sauce tastes best about half a day after it has been made, so for best results plan on making it ahead and storing it in the fridge till you need it. It goes well with fish or cold meat.

    Ingredients
    Serves: 1 

    • 65g cream cheese
    • 4 tablespoons salad cream
    • 2 tablespoons evaporated milk
    • 2 hard-boiled eggs
    • 50g gherkins
    • 3 teaspoons capers
    • 1/2 bunch parsley
    • salt and freshly ground black pepper to taste
    • sugar to taste

    Method
    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Stir the cream cheese, salad cream and milk to a smooth cream. Chop the eggs, gherkins, capers and parsley and fold together. Season the sauce with salt, pepper and sugar to taste.

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