Caper Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 1 egg yolk with 2 tablespoon. Beat in cold water, peel off the sauce, season with salt, lemon juice or 2 tablespoon white wine.
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