Caper Sauce

Summary

Ingredients

• 30 g mararine
• 35 g flour (wheat flour)
• 500 ml meat stock, instant
• 1 tablespoon capers
• 1 egg yolk
• 2 tablespoon water, cold
• salt
• Lemon juice
• possibly wine, white

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Instructions

1. Melt 30g margarine. Heat 35g wheat flour in it, stirring, until it is light yellow. Pour in 500ml instant meat stock, beat through with a whisk, making sure that no lumps are formed. Stir in 1 tablespoon capers, bring the sauce to a boil, cook for about 10 minutes.
2. 1 egg yolk with 2 tablespoon. Beat in cold water, peel off the sauce, season with salt, lemon juice or 2 tablespoon white wine.