These flowers bloom only a few hours, and their characteristic mustard taste loves the residents of Mediterranean countries. In our country, capers are not widely popular, although they are an excellent addition to many dishes and have many healing properties.

Capers spiny is a plant that survives even in the most extreme conditions. It often grows on the rocks and sheer walls, and the roots of the shrub can penetrate deep into the soil up to 10 meters. Gentle white or pink flowers bloom only a few hours, so their buds should be collected very quickly, as a rule, early in the morning. Then they marinate them in vinegar, oil, salt solution or only salt, and then they become one of the favorite products of Mediterranean cuisine.

A bit of history

But not the Greeks or Italians opened the properties of capers. Probably, their homeland is Central Asia and the Middle East. From the discovered documents it follows that the residents of the ancient Mesopotamia are eating them. Together with the Arabic caravans, Capers hit the Apennine Peninsula and Iber, and then they mastered the whole region of the Mediterranean. Probably, already in 13-14 centuries, they were brought to other parts of Europe from Genoa, Florence and Venice. Of course, there are marinated exotic flowers buds could allow only rich gourmets. But from the archives it follows that, at least, until the 18th century, capers were quite popular among our ancestors. In subsequent centuries, they disappeared from our tables, and in recent years we began to re-open the advantages and value of this delicacy, which is associated with fashion for Mediterranean cuisine.

What hides in capers: composition

Cappers consist of approximately 85 percent of the water, but the remaining 15 percent are the extensive valuable components. They can find many vitamins, especially A and C.

The most important component of capers is rutin - Organic chemical compound from a group of flavonoids that compacts and strengthens blood vessels. In addition, it facilitates the assimilation of valuable substances and slows down the oxidation of vitamin C, thereby extending its action.

Marinated buds also contain many saponina (Substances with diuretic and expectorant properties, reinforcing the release of mucus, accelerating the metabolism of heat) and mineral salts.

It is not surprising that over the centuries, capers were considered a product with healing properties. They improve the operation of the gastrointestinal tract and liver, can reduce the bloating of the abdomen, and also have anti-inflammatory effects. Once they were known as a powerful aphrodisiac and an effective means for men suffering from impotence.

Capers in cooking

Cappers have a specific, tart sour-bitter taste, in which some recognize the fragrance of pepper, others - mustard or shine. Because of this, they are an indispensable addition to many Mediterranean dishes, add expressiveness to them. Enrich the advantages of dishes from birds, fish, pasta, seafood and pizza.

Cappers are perfectly combined with tomatoes, as well as with the famous (main components are mustard, mayonnaise, chopped roots and capers) and snacks (olives, olives, dried tomatoes, anchovies, capers, olive oil).

In Spain, a popular additive, especially fish dishes, is a paste of crushed capers, almonds, garlic and parsley. Marinated buds love the society of olives, pepper, other spices, especially oregano, mustard, basil, garlic and estragon. May be delicious with cheeses, especially with mold. You should also be combined with boiled vegetables, for example, asparagus beans.

Cappers improve the taste of marinades, cottage cheese and salads with herring. They decorate vegetable and meat fuses. It should be remembered that capers lose their unique aroma under the influence of temperature. Therefore, add them at the end of preparation, and even better - in cold dishes.

What is not to make a cook to hit sophisticated gourmets: mixed salted and sweet, add to constituents and strong spices. The latter includes capers.

What is capers? Consider more!

Capers are one of the most ancient seasonings in the world. For the first time, it is mentioned in the Sumerian "Epos about Gilgamesh." It is the unacceptable shrubs buds known as a caper seat. It is common in Mediterranean, Central Asia and North Africa. This plant can be found in the South Crimea.

The buds of the caper is rich in protein (25%) and contain quite a few fat (3%). Also in their composition there are iodine, magnesium, calcium, organic acids, fiber and vitamins A, B, C, E. At the same time, they are a low-calorie product (23 kcal per 100 g). In this regard, anyone who sits on a diet must know what capers are. After all, this product has many beneficial properties. Cappers are a diuretic and choleretic means, as well as stimulate digestion and improve appetite.

In antiquity, this spice was often used as a medicine. In particular, the decoction of the roots served as an anesthetic, and the decoction of flowers was used to strengthen the heart system and wound healing. The caper seat berries used for the preparation of drugs from dental pain and thyroid disease. Modern medical studies have confirmed that fresh parts of the plant have painkillers, aseptic and binding properties. As a rule, capers are not subjected to heat treatment, so they retain most valuable substances.

How to use capers?

They are often used in but we should not forget that the fresh boat buds are bitter and tasteless. They acquire their special taste after several months of special processing. They are taken to marine or plant, as a result of which they acquire a specific spicy taste, which is a little remind of mustard.

To fully understand what capers are, it is worth adding them to some dishes. This seasoning is well combined with:

• Mozarella, Brynza);
• olives;
• meat (chicken, beef, lamb);
• seafood;
• salt and smoked fish;
• macaronami;
• onion;
• sweet pepper;
• tomatoes;
• eggs;
• olive and butter;
• celery;
• greens.

Salted or pickled capers can be added to the ready-made dish. They are suitable for sauces, for example, for Tar-packaging. Cappers diverse delicious dishes. For example, Solyanka, pizza or

What is capers, be sure to know the lovers of Salad "Olivier". After all, this product was the inherent ingredient of the original recipe for this dish. When adding capers in the dish is finely cut or dislike. On average, 1 teaspoon of spices will be required for one portion. Although this dose can be changed. But it is worth remembering that salads with capers are becoming more tastier the next day. Mediterranean cooks recommend starting lunch exactly from capers, having rage them to stimulate appetite.

Capers are edible parts of a barbed shrub known as caper seat (Lat. Capparis Spinosa). It grows mainly on the warm shores of the Mediterranean Sea, so the capers are firmly settled in the kitchen of Italy, Greece, Turkey and other blessed nature of countries from antiquity. To us, capers began to deliver in banks in the 19th century. Say the king Alexander III He was a big fan and had the habit of serve a vase with capers to brandy and other strong drinks. By the way, in the south of France still do so now, and this Tsarist Lafhak can be returned to our use.

Cappers are large, with a green tail, and small, magnitude with a pea. First - berries of Caperessman, second - uncussioned buds. Interestingly, small buds used to be more expensive - they were more difficult to collect. Now prices are approximately equal, but there is a difference in taste: larger capers are less sharp, with light sourness. Small - sharp to bitterness.

These are berries of the caper seat. And there are also buds

How to eat capers

Raw capers are used only in the pharmacy - from their extract make medicine for hypertensive. In cooking, buds and berries marinate in vinegar and oilor can be preserved with salt. In the second case, before using them, it is better to rinse before use - to remove excess salt.

Large "Berry" capers More often used for salads and other cold dishes or as decoration. More "Empty" small - go and hotter. True, when heated, they quickly lose their taste, so they are most often added in 5 minutes. Before removing the dish from the fire. Another option is to introduce capers in a saucepan at the very beginning of cooking, too, suitable for soup or stew. But then you distay the taste Kapers themselves for the sake of a common piquancy dish, in which they will dissolve without a trace.

What can replace capers

There is no full replacement. But some similarities can be achieved if you add finely chopped green olives or sharp marinated cucumbers instead of capers.

9 ideas in which dishes add capers

Solyanka

The impact dose of acid and spice is what distinguishes the real Solonka collection (see the recipe). In the classic recipe, in addition to the three varieties of meat, there are olives, salt cucumbers, pickled mushrooms and capers. Moreover, all of the above can be covered in the samp of the soup, and can be put separately. As a rule, capers are added to soup for 5 minutes. Before the end of the cooking, so that they manage to give their taste, but not sophisticated. But there are recipes, where capers add already to vegetable roaster, that is, at the very beginning of cooking.

If you want capers to steal the plates - take large fruits. In the process of food, you can grab such a caper for the tail - and eat it, for example, a glass of vodka, which is as asking for the whardom of salt.

Capers add Solyanka piquancy

Russian salad

Tradition to add capers to all sorts of potato salads came to Russia from Germany. And partly fastened in the recipe of Olivier (many did not hear about it, but in the cooking of the restaurant "Prague", the capers in Olivier have always added). The meaning is that the intervention in the classic plot Olivier salted buds does not allow salad to turn into a boring pile of sliced \u200b\u200bboiled vegetables. Cappers can be partially replaced by salty cucumbers, and you can cook Olivier at all without salty cucumbers, and with capers and fresh cucumber - they will play perfectly in contrast. You can prepare Olivier in the Mediterranean style at all (see the recipe), giving a familiar to osmokina a careless south chic.

Nisau

Initially, there was nothing in the salad from Nice, except tuna, green beans and boiled eggs. And now in the front version of Nishaise (see the recipe) artichokes, capers and angles confused in dust in the refill are used. Acute note in Nishaise by the way: without it, the potato has grown into the recipe that would make the taste of salad too monotonous.

Vitello Tonato

Italian veal under the tuna sauce (see Recipe) has become a global hit. Although the idea itself is combined on a plate of fish and meat, many still seems controversial. To level them in rights, add to the sauce (which is essentially mayonnaise with the addition of tuna from the bank) somewhat confused capers - then the sauce will already be given not to fish, but pickled mushrooms. And this taste veal is very to face.

Vytello Tonato - Add some sharpness to the sauce

Meat tartar

Restaurants taught us for the fact that the meat can be served not only fried, but also raw. And the mince is ultimately not obliged to turn into the cutleter. Capers are served to Tartar (see the recipe) along with a raw egg, wobbly sauce, red onions and finely crumbled roots. The purpose of this support group is to give the guest the opportunity to "complete" the taste of raw meat to admissible condition.

Ragu.

Raga (see the recipe) - an exception from culinary rules: capers put in it strictly at the beginning of cooking. Ideally - turn them into a roaster along with onions and sweet peppers, and then add meat or fish, other mushroom vegetables and stew together. In the finished Rag, you will not even notice, but they will make the "stew" the necessary injection of spices.

Spaghetti

Take an elementary sauce to which you can refuel any paste: distribute garlic cloves, fry it on a good olive oil until it gives an aroma. Then remove the garlic from the frying pan, and add canned tomatoes and a tablespoon of capers on the pan. Then slightly evaporate the sauce for texture and generously season with a parsley or basil. Such an instant recipe paste is a trouble-free ambulance in case of sudden guests.

Spaghetti with capers, tomatoes and olives - Instant recipe

Tartar sauce

Tartar (see Recipe) - the most important sauce to the fish and sea shoes. It is mayonnaise, arched with lemon juice, chopped roots, lemon juice and greens. Proportions - according to your taste.

Oil for steak

In the softened butter, add chopped capers, any greens, sea salt and sharp peppers (see the recipe). Wrap the oil into the film, twist in the "sausage" and send to the freezer. After you can cut off from the oil on a mug and lay out on a hot steak, so that, melting, gentle oil became one whole with a brick meat. By the way, nutritionists approve such a combination: in their opinion, capers help our body steak to digest.

South Sun gift with barbed shrub with long stems, which is called Capparis Spinosa on Latvian. The plant blooms beautifully, but it is precisely the collection of capers deprives him of this flowering. Unpainted shrubs buds and there is our savory product. All capers are painted, as if dark olives, and the smallest boutons are comparable to the size of corn grains.

For eating buds first marinate in acetic salt mixture to add to various dishes in the treated form.

Marinated buds - sounds weird only on rumor. In the finished form, capers look pretty. What it is clearly visible in the photo below:

The taste of capers covers several shades at once - tartness with sourness, resembling mustard. And it is not surprising, because the high content of mustard oil in the boutons.

The composition and benefit of capers

The energy value of capers form carbohydrates (up to 5%), there are some protein (up to 2%) and completely small fats (no more than 1%). As a result, there are few calories - only 16-22 kcal per 100 grams of the product - and very unusual content of nutrients.

The following substances are present in 100 grams of saline boutons:

• Two day (!) Sodium norms;
• ¼ from the daily rate of vitamin K;
• Up to 12% of the daily rate of riboflavin (vitamin B2);
• About 170 mg of quercetin (powerful flavonoid with antioxidant properties).

What tells us such a composition of capers about the benefits and harm to the body?

Quercetin - the basis of the praise reviews about the effect of exotic boutons on the youth of the skin, women's health and protection against cancer. The multifunctional substance is almost the most studied antioxidant from an extensive group of vegetable flavonoids, which has more than 6 thousand compounds. Little capers contain quercetin in tens of times (!) More than apples, pears and raspberries are well-known valuable flavonoid suppliers.

At the same time, quite large clinical research on quercetin was not conducted. It is not designed for a mandatory daily rate and so far he has not become a donor of breakthrough ideas for pharmaceutical. The most reverent attitude towards it in nutraceticism. Quercetin is a constant participant in many bodies designed to slow down aging and reduce the risk of cancer.

What do we get from capers, except for useful quercetin? Unfortunately, too much salt, which is contraindicated with many private diseases - hypertension, atherosclerosis of vessels and kidney problems.

Reduce harm from excess sodium in capers cans in two ways:

• Buy only marinated capers (and not salty), where sodium is less;
• Pushed the buds at least 30 minutes before cooking dish with them.

Choose the right varieties

Hope for the maximum size - the consumer's frequent error when buying an unknown product. Larger does not always mean better. This also applies to capers. The most expensive varieties are small boutons.

Because the unknown is present only from us, and in Europe and America have long chosen the original product, the manufacturers have a clear grid of sizes and varieties.

We list the varieties in descending price and value:

• Highest grade - non-Pareil - up to 7 millimeters;
• Surfines - size 7-8 millimeters;
• Capucines - 8-9 millimeters;
• Capotes - 9-11 millimeters;
• Fines - 11-13 millimeters;
• Grusas - 14 or more millimeters - least valuable grade.

What countries love capers

Of course, in the countries of the Mediterranean. In the famous diet of the same name, the boutons allocated a special corner, so to meet dishes with them very easily and in Greece, and in Italy, and in Cyprus.

Marinated capers are perfectly friends with paste in various sauces (for example, Tartar and Tomato), perfectly fit into meat and fish dishes, especially with chicken meat, tuna and smoked salmon. They are easily become a key accent of taste in vegetable salads, and the leaves of the shrub are abundantly used in the chopped form - in the same way as we do with a curly sheet salad.

Recipes with capers

So, we found out what capers, but we do not know what it is eaten in detailed recipes. Employed with novelties cooks love to exclaim "recipes - a great set!". We would not say that the number will reach "the Great", but attractive combinations, indeed, not enough.

Below we described the simplest and most universally delicious options where pickled capers are used.

Cheese salad with tuna

• We need: 300 grams of tuna (canned food), 120 grams of solid grade cheese (Dutch, Russian), a small bulb, 15-20 pickled capers, mayonnaise.
• What we do: cut the ingredients with a small cube, sprinkle with letters, fills mayonnaise or a mixture of mayonnaise and ketchup in an equal proportion.
• Salad with joy takes new ideas: a little canned corn, any chopped greens or a half of a green apple, chopped by a cube.

Red Sweet Pepper Macaron Sauce

We need: 1 large and fleshy sweet red pepper, 150-200 grams of canned tuna, 2 large garlic lobes, 1 tablespoon of capers with a slide.

What we do: on a hot frying pan in olive oil, do pepper peppers cut to the elastic softness, cut with short stripes. Closer to the end of the roast add chopped garlic. We remove from the fire, we combine with a chopped tuna and add spicy boutons.

You can enrich the taste of basil leaves or a set of Italian herbs.

Lemon sauce for fish dishes

We need: 1 lemon, 100 ml of olive oil, 2 tbsp. Supplies of the French mustard, 2 h. Sukha sugar, medium bunch of dill, 3 st. Composition of small capers.

What we do: Well, my lemon and on a small grater, we remove the yellow part of the zesto from half the fruit. The juice of the whole lemon squeeze into the bowl. We combine the zest, juice, oil and mustard, peel the chopped dill and beat the mixture in a blender - with moderate fanaticism.

Our goal is homogeneity, but not fully interrupted dill and necessarily whole capers. You can make part of the beam finely chop and add after the beating. At the end, sleeping capers, mix the sauce with a fork and apply on the table.

Dill can be replaced by any greens suitable for fish (parsley, basil, celery, thyme), as well as fried onions. In any case, we retain the same principle: a part of the ingredient is rubbing, part is finely rubbing and sailing.

Shrimp under tomato sauce with capers

• Our ingredients: shrimp (800 grams), medium bulb, 4-5 medium tomatoes, tomato paste (1 tbsp. Spoon), flour (2-3 tbsp. Spoons), finely chopped parsley (2 tbsp. Spoons), capers (2 -3 art. Spoons), vegetable oil for frying, salt, pepper to taste.
• As we prepare: cut tomatoes on pieces of about 2 cm and pour out from the pan with oil. Here we send a tomato paste and 7-10 minutes on a moderate fire, constantly stirring. Shrimps We replaced in flour and roasting about 5 minutes. Pour them with sauce, sprinkle with parsley and pickled boutons.
• By the way, shrimps will easily defend the place of stripes or pieces of boiled squid. The main thing is to place squids in the sauce at least 1 hour before filing on the table so that they will be soaked in, waiting for meals in the refrigerator.

Pay attention to the satisfying male dish - the collecting meat plant, where the capers were deliciously made friends with chicken, beef, smoked and salt cucumbers. Let us give tribute to the cook: he perfectly explains the many important nuances of Solyanka. Under such a guide, even a beginner fan of cooking will cope with it!

We hope our detailed story about the practical side of a little-known product was useful to you. Now you know the answers to questions about Capers - and what it is, and with what they eat. And, it means, you will be able to gracefully move the erudition in a friendly conversation, at the same time feeding the guests and home something new!

Thank you for the article (1)

(Caper) is an important ingredient of the original Salad "Olivier". In the Salad of the Soviet era, this mysterious product was replaced with salty cucumbers, as well as cancer - boiled carrots, and rake and tongues - chicken or doctoral sausage. Now the capers lost their halo of mysteriousness, because they can be easily bought in stores. However, still in Russia to saline green balls in jars are wary - it is not clear what kind of fruit is, and with what they eat.

In fact, capers are not a fruit at all, but the unacceptable boutons of a barbed shrub of a caper seat (Capparis Spinosa). The Motherland of the Kaper secretary - Mediterranean and Central Asia. There is a theory that the word "Capers" comes from the Greek name of Cyprus Island (Cyprus), where these plants grow abundant. Some types of caffers grow in the Caucasus and in the Crimean rocks. The Armenian name of the Kaper secret - "Kapar", Georgian - "Capari". These spiny plants are extremely endless: they easily withstand the heat and salty sea splashes and are able to grow on bare stones. The caper seat can be seen even on the famous Wing Wall, where it grows, launching roots in the crevices of stone slabs and having fluttering down a few meters. Lovely and undemanding, the cakesman blooms all summer, giving the nectar of his beautiful large white flowers in the insect, and berries - birds.

The first written mention of capers refers approximately 2700 BC. The fruits of the cercer were mentioned in the ancient monument of literature - "Epos about Gilgamesh." From a long time, all parts of the caper used as spicy seasoning and medicine. The decoction of the colors of the caper seat was used to heal wounds, strengthening the heart; The decoction of the roots was used as an anesthetic; The fruits (berries) of capers helped for dental pain and thyroid diseases; The decoction of the bark was used for neurosis; Capers seed oil used for massage. Modern medicine recognizes that the fresh portions of the shrub have astringent, antiseptic and painkillers. Handful of capers before meals awakens appetite. Like all plants, capers are rich in vitamins, fiber, organic acids. Buds contain about 25% proteins and 3% fats; Fruits are rich in vitamin C and iodine; Seeds contain up to 36% oil. The lack of heat treatment retains all the useful substances of capers in primeval form.

The main area of \u200b\u200bcapers - cooking. They are marked in the ancient culinary book I c. N.Ee, who came to the present day. Fresh caper seat buds have an unpleasant bitter taste, disappearing only after a long processing. Soler and pickled capers have sharp, tart, sour, slightly mustard taste and give a pleasant spicy flavor. Kitchens of different peoples include salty and pickled capers in fish and meat dishes to give them piquancy. In a sense, capers enhance the taste of dishes, like sodium glutamate. Capers are an integral part of many Mediterranean sauces and marinades. A viscous and fragrant oil from capers seeds is decorated with salads.

In Russia, Gourmet has to be content with pickled capers of factory production, which does not benefit the image of this product, because to increase the storage period, capers marinate in vinegar without olive oil. To appreciate the capers, try to "save" their new marinade. Prepare olive oil and warm it on a water bath with Italian herbs: rosemary, soul, thyme, oregano. From banks with capers, pour acetic marinade, rinse the capers several times in cold water, dry and pour into the container with warm oil. When capers are cooled, put them for 2-3 days in the refrigerator, after which you can enjoy their right taste.

In places of growing a wild caper seat, it is harvested on old family recipes. The process of transformation of wild caper buds into a delicacy of rather long and time-consuming, resembling olives processing: small unacceptable buds are collected by hand in the early morning, sorted by sieve, knit in the sun and solid or marinate, following an ancient recipes. For example, buds of salt boiling water and are kept in salt and vinegar solution, changing marinade several times, or laid in a mixture of olive oil and salt. It takes no less than 3 months so that the capers are ripe in the salty medium and acquired a dark green color and a dense consistency. To pickle capers without marinada, they are placed in glass jars, speaking salt, after which they give juice, dry and stored for years.

In Spain, Italy, France and North Africa are grown varietal capers. On the Italian island of Pantelleria, capers that have received the IGP brand (protected geographical name) are growing. And capers from the island of Santorini are considered to be the best in taste, due to the high content of volcanic ash in the soil. The best varieties of capers for profitability compete with grapes, especially since the costs of growing capers are minimal, and about 3 kg of buds are collected during the season. The tight small buds are less than 1 cm long. Kaperov berries Sweet and juicy resembling watermelon. They are usually eaten fresh or boil sweet jams. The ancient Greeks dried the fruit of capers to use them to sweeten the dishes. In salty marinade, the taste and aroma of berries of capers is too cut. However, in France and England, they even find application. Young shoots and leaves of a caper seat can be used in salads or marine together with buds. In the places of grieving, even caper honey can be tried.

Cappers are rarely used in culinary entirely, they are usually triturated with salt or herbs or finely cut into their strong salt taste evenly distributed throughout the dish. To preserve a specific taste and fragrance, add capers at the end of the cooking. In small quantities, capers can be added to borschy and saltwood. In this case, the salt will not need. Before use, capers are recommended to rinse or soak in water to remove the extra salt. Marinated capers should be stored in marinade, taking them out immediately before use. In this case, they can be stored in the refrigerator up to 9 months. Saline dry capers can be stored at room temperature for six months. Cappers are combined with many products, but if you do not want to experiment, here are a few win-win, proven combinations time:

• with olive and butter,
• with mayonnaise,
• with lamb, beef,
• with chicken,
• with seafood,
• with salty and smoked fish, anchovies,
• with salty cucumbers
• with onion,
• with pasta
• with olives
• with tomatoes, sweet pepper,
• with celery
• with mozzarella, feta and cheese,
• with eggs,
• with tarragon, parsley, dill.

Cappers can be replaced by immature marinated pods of nasturtiums. In the Middle Ages, the fruits of nasturtiums were even called capers for the poor. Collecting wild capers or grown them in the garden for culinary purposes, make sure that this is the bouts of the Capparis Spinosa plants. There are poisonous plants with buds, very similar to capers, such as Mokhokha (Euphorbia Lathyris).

Recipes with capers

Ingredients:
100 g rice,
100 g pistachios,
1 orange,
50 g capers
olive oil,
Fresh mint, basil to taste.

Cooking:
Rice weld in a small amount of water, so as not to surfacing. Oranges thoroughly rinse and remove the zest into a separate container squeeze juice. Pistachios crusher. Green brush with his hands. Cappers finely cut. All mix and fill with orange juice and olive oil sauce.

Ingredients:
200-250 g Salted Red Fish,
1 sweet pepper,
1 bank capers
Sucks for canapes.

Cooking:
Fish cut into thin slices. Pepper Cut the strokes and wrap them into the fish. From above, place the capers bud and secure a spiner.

Ingredients:
1 red sweet pepper,
1 tbsp. olive oil,
2 cloves of garlic,
1 tbsp. capers
1 tbsp. Basilica.

Cooking:
Pepper strips Fry in olive oil with crushed garlic. Remove, mix with capers and chopped basil. Serve with pasta or fish dishes.

Ingredients:
4-5 tomatoes,
2-3 garlic slices,
1 tbsp. capers
Coriander, Olive oil to taste.

Cooking:
Mix tomato flesh with crushed garlic and finely chopped capers. Sprinkle with coriander and pour olive oil.

Ingredients:
500 g mayonnaise,
500 g sour cream,
80-100 g capers
150-200 g Kornishonov,
4 boiled yolks,
Bunch of fresh dill.

Cooking:
Clean the capers from the seeds and together with the rooties and dill, cut the finely. Wake up in a blender sour cream, mayonnaise, yolks and half capers, roots and dill. Add the remaining capers, roots and dill in the finished sauce, thoroughly.