Total Time
Prep 10 mins
Cook 15 mins

This sauce has a built-in versatility, because you can choose the type of bouillon for the sauce. A meat bouillon makes this sauce great with veal or poultry. A fish bouillon is terrific on fish.

Ingredients Nutrition


  1. Melt butter over medium heat.
  2. Whisk the flour into the hot butter and continue cooking for 2-3 minutes.
  3. Whisk the bouillon into the roux, (butter and flour mixture) cook until the sauce begins to thicken.
  4. Whisk in the cream and continue cooking until the sauce thickens again.
  5. Remove the sauce from the heat, add the capers and seasoning.