Prep 5 mins
Cook 10 mins
From "The Cooking of the British Isles" by Adrian Bailey.
- 14.79 ml butter
- 14.79 ml flour
- 236.59 ml fish stock or 236.59 ml beef stock or 236.59 ml lamb stock, depending on the food with which it is to be served
- 14.79 ml capers, drained (and cut into halves if large)
- 9.85 ml malt vinegar
- 1.23 ml salt
- fresh ground black pepper
- 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.
- 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.
Wonderful sauce for fish. I used fish stock and served over tilapia fillets. The saltiness of the capers just made the fish sing....thanks for sharing such a quick and easy way to dress up a meal. Made for Photo Tag!