Caper Sauce - cooking recipe

Ingredients
    1 tablespoon butter
    1 tablespoon flour
    1 1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served
    1 tablespoon capers, drained (and cut into halves if large)
    2 teaspoons malt vinegar
    1/4 teaspoon salt
    fresh ground black pepper
Preparation
    In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
    Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

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