Caper Sauce

READY IN: 15mins
Recipe by FLKeysJen

From "The Cooking of the British Isles" by Adrian Bailey.

Top Review by Jamest

My wife and I love this sauce with almost any type of grilled fish. It is quick and easy to fix. I found I can play around with the amount of capers and malt vinegar depending on the type of fish I am cooking. More malt vinegar for fried cod, meaty fish like tuna or less for light flaky grilled fish like snapper. I even use it on my fish tacos.

Ingredients Nutrition

Directions

  1. In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
  2. Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.

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