Shallot & Caper Dressing

Name: Shallot & Caper Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 1 shallot, very finely chopped Shallot; 12 rosemary leaves, chopped (1 g) Rosemary; 1 pinch salt (0.5 g) Salt; 2 tbsp olive oil (30 ml) Olive Oil; 50 ml extra virgin olive oil Olive Oil; 1 tbsp capers, soaked and roughly chopped (9 g) Capers; 1/2 lemon (squeeze of juice) (15 ml) Lemon Juice

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

Shallot & Caper from a starred kitchen.

Ratio

Olive Oil 30 mlOlive Oil 50 mlLemon Juice 15 ml

Ingredients

Shallot — 1 shallot, very finely chopped
Rosemary — 12 rosemary leaves, chopped (1 g)
Salt — 1 pinch salt (0.5 g)
Olive Oil — 2 tbsp olive oil (30 ml)
Olive Oil — 50 ml extra virgin olive oil
Capers — 1 tbsp capers, soaked and roughly chopped (9 g)
Lemon Juice — 1/2 lemon (squeeze of juice) (15 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

William Drabble works in Modern British / classical French at Seven Park Place; credentials include Michelin 1* (Seven Park Place, London).

Adapted from a William Drabble recipe (William Drabble / Great British Chefs).

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.

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 William Drabble / Great British Chefs (published as “Shallot & Caper Dressing”). Full citation lives in Provenance.