Caper
Sauce
(for fish)
(for fish)
6
tablespoons butter
2
tablespoons flour
1 cup hot
water
2 egg
yolks (optional, but makes a richer sauce)
½ jar
(2½-ounce jar) capers with caper vinegar
salt and pepper
In the
top part of a double boiler, over boiling water, make a roux with 2 tablespoons
of the butter and the flour; add hot water, and stir until smooth and creamy.
Add beaten egg yolks slowly, having first warmed them with a little of the hot
sauce. When well blended and thick, remove from heat and add remaining butter.
Then add capers and vinegar. Taste to adjust seasonings. Use less of the caper
vinegar for milder taste. Makes about 2 cups
No comments:
Post a Comment