Caper Sauce
Briny Contrast for Beetroot Ravioli
This sauce is simple but powerful. Capers infuse plant-based cream with a salty, tangy note, while nutritional yeast adds body and depth. The result is a pale, velvety sauce that contrasts beautifully with the sweetness of beetroot ravioli and the richness of the cheese filling.
Ingredients
100 g plant-based cream
20 g capers
3 g nutritional yeast
Method
Prepare the capers: Rinse the capers and soak them in cold water for a few minutes to reduce excess salt. Drain, dry and chop finely with a knife.
Infuse the cream: In a small pot, bring the cream and nutritional yeast to a boil.
Add capers: Stir in the chopped capers and let simmer gently for 2 minutes.
Cool and rest: Cover the surface with plastic film and let infuse until completely cooled.
Strain: Pass through a fine sieve to obtain a smooth, silky cream.
Notes & Plating Tips
Balance: The sauce should be creamy but not too thick.
Flavor: Soaking the capers prevents the sauce from becoming overly salty.
Pairing: This sauce enhances fillings with strong character, such as blue cheese or smoked vegetables.
Storage: Keep refrigerated and use within 2 days.
Bonus Use
This sauce also works as a dip for roasted vegetables, or as a base to enrich grain bowls with a tangy cream element.
👉 A silky sauce where briny sharpness meets creaminess, perfect to balance the richness of beetroot ravioli.
Love the simplicity and precision here. The idea of soaking capers to control saltiness rather than just tossing them in is the kind of thoughtful detail that seperates decent cooking from really dialed-in technique. And the cooling/infusion step is smart - you're basically treating it like a gentle extraction rather than just mixing everything together.
The pairing logic makes total sense too. Beetroot ravioli can be almost cloyingly sweet on its own, so having that briny, tangy contrast cuts through it in a way that feels necesary rather than just decorative. Curious if you've tried this with other strong fillings - I'm thinking goat cheese or maybe roasted butternut squash could work really well with this same sauce.