Caper Sauce

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

• Ready In: 15 mins
• Yields: 1 cup

Ingredients

• 1  tablespoon butter
• 1  tablespoon flour
• 1  cup  fish stock or 1  cup  beef stock or 1  cup lamb stock, depending on the food with which it is to be served
• 1  tablespoon capers, drained (and cut into halves if large)
• 2  teaspoons malt vinegar
• 1⁄4 teaspoon salt
•  fresh ground black pepper

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.