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; 12 g Caper Leaves

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

DRESSING · PUNTARELLE & BITTER GREENS

In the published recipe, this is the dressing for puntarelle.

Heinz Reitbauer's caper leaf marinade for puntarelle.

On the jar

CAPER LEAF

Method: shake
Yield: about ¼ cup
Ingredients: 5

Stove sauce. Cook from the recipe

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 Leaves12 g

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Caper Leaf-Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

Elderflower-Marinade★ STARRED KITCHENOn the jar: ELDERFLOWER
Adobo Honey-Chardonnay★ STARRED KITCHENOn the jar: ADOBO
Olive-Lime-Balsamic Marinade★ STARRED KITCHENOn the jar: OLIVELIMEBAL
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar