Roberta Donna's Caper Sauce
From: andrew schain
Date: 2004-10-24

here are two sauces that were part of a Roberto Donna class - both are
great for pork - the fig was amazing on pork sausage - the other (a
salty kind of thing) on pork loin


Ingredients:
2 tbsp. fresh capers (drained)
4 tbsp. extra virgin olive oil
juice from half a lemon
a little garlic
a little water

finally chop capers
place in a saucer and bathe in lemon juice, slowly add the oil and
garlic until it reaches a smooth consistency ­ add a little water to
emulsify it.