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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.
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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.
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3. When made with the lamb stock, caper sauce traditionally accompanies boiled lamb. The beef-stock version would accompany boiled beef and other versions of this sauce, made with fish stock or even bottled clam juice, are served with boiled or poached fish, such as poached haddock.
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