Recipe by FLKeysJen
From "The Cooking of the British Isles" by Adrian Bailey.
Top Review by martynkjones
Made this recipe with vegetable stock. Worked beautifully with some Salmon I was lucky to pick up cheap at our local supermarket. Simple, effective, and plenty of praise from all who partook of this sauce. Complemented the flavour of the fish beautifully. Will be making this sauce again next time we have one of the stronger flavoured fishes.
- 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
Directions See How It's Made
- 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.