Caper Leaf-Marinade

Name: Caper Leaf-Marinade
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: Mediterranean
Ingredients: 1/8 cup Caper Brine (30 ml) Caper Brine; 1 Tbsp honey (15 ml) Honey; 1 Tbsp balsamic vinegar (15 ml) Balsamic; 1 Tbsp Caper Leaf Oil (15 ml) Caper Leaf Oil; 25 Caper Leaves Caper Leaves

Independent adaptation of a publicly published Heinz Reitbauer recipe. Not affiliated with, sponsored by, or endorsed by Heinz Reitbauer.

A savory marinade for chicken, pork, or salmon.

Ratio

Caper Brine 30 mlHoney 15 mlBalsamic 15 mlCaper Leaf Oil 15 ml

Ingredients

Caper Brine1/8 cup Caper Brine (30 ml)
Honey1 Tbsp honey (15 ml)
Balsamic1 Tbsp balsamic vinegar (15 ml)
Caper Leaf Oil1 Tbsp Caper Leaf Oil (15 ml)
Caper Leaves25 Caper Leaves

Method

Pour to the lines in order (bottom → top): Caper Brine, Honey, Balsamic, Caper Leaf Oil.
Add finishing notes: Caper Leaves.
Cap the jar and shake until emulsified.

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1 kitchen · 2 stars

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Kapernblatt-Marinade.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / ORF Schmeckt Perfekt (Puntarelle)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Heinz Reitbauer / ORF Schmeckt Perfekt (Puntarelle) (published as “Kapernblatt-Marinade”). Full citation lives in Provenance.

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