Caper Sauce

Caper Sauce
(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