Name: Dill, fried caper and eschalot dipping sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 36.40 gm olive oil; 40.00 ml capers, drained; 20.00 ml fresh dill leaves, chopped; 1 eschalot, finely chopped; 1 garlic clove, crushed; 65.63 gm lemon juice

Dill, fried caper and eschalot dipping sauce

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Elevate seafood with tangy, aromatic dill and capers dipping sauce - perfect for fish cocktails, oysters, or grilled prawns.

Ingredients:

36.40 gm olive oil
40.00 ml capers, drained
20.00 ml fresh dill leaves, chopped
1 eschalot, finely chopped
1 garlic clove, crushed
65.63 gm lemon juice

Instructions:

In a small frying pan, heat half of the oil over high heat. Add capers and cook for 5 minutes until crispy and golden. Remove from heat.
In a bowl, mix together dill, eschalot, garlic, lemon juice, and remaining oil. Add capers, season with pepper, and stir thoroughly. Serve and enjoy!

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