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
Caper Sauce
Caper Sauce

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.

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