Caper Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter
1 tablespoon	15ml	Flour
2 cups	474ml	Cold water
1/2 teaspoon	2.5ml	Salt
1		Egg yolk
2 tablespoons	30ml	Capers

Recipe Instructions

In small, heavy saucepan, melt 1 tablespoon butter. Stir in flour. Add cold water and salt.

Stir in egg yolk and cook over low flame, stirring constantly. Bring to boiling point but do not boil.

Take pan off fire and add remaining butter and capers. Stir until well blended.

This sauce is served with boiled fish.

Source:
THE ART OF FRENCH COOKING by Fernande Garvin

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