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

Where it sits

One of 92 marinades in the catalog, with 5 ingredients against a median of 6.5.

Its fat to acid ratio is 1:1, higher than 47% of the catalog’s marinades (median 1:1), a typical mix for the category.

The acid here is balsamic. In this category chefs also reach for lemon juice (18 recipes), lime juice (14), and rice vinegar (10).

The fat here is caper leaf oil. In this category chefs also reach for olive oil (40 recipes) and sesame oil (11).

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