Caper Sauce
A classic, tangy sauce consisting of a rich butter sauce base studded with chopped French capers. Traditionally served with boiled mutton or fish, this sauce can be sharpened with a splash of caper vinegar for extra zest.
Ingredients
- 2 tbsp Butter (Approx 30g)
- 1 tbsp All-purpose flour (Approx 15g)
- 250 ml Cold water or milk (Approx 1/2 pint (imperial) or 1 cup)
- 1 tbsp French capers, chopped (Original calls for a dessertspoonful)
- 1 tsp Caper vinegar (brine from the jar) (Optional, add to taste for sharpness)
- 1 pinch Salt
Instructions
- 1Drain the capers (reserving the liquid if you want a sharper sauce) and chop them roughly.
- 2In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to remove the raw flour taste, but do not let it brown significantly.
- 3Gradually whisk in the cold water (or milk) to avoid lumps. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens and becomes smooth (about 5 minutes). Season with a pinch of salt.
- 4Stir in the chopped capers. Taste the sauce; if a sharper flavor is desired, add the reserved caper vinegar (brine) one teaspoon at a time until satisfied. Remove from heat and serve immediately.