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Caper sauce
Preparation info
- Makes approximately
500 ml
- Difficulty
Easy
- Ready in
1 hr
Appears in
Published 1999
Traditionally served with boiled leg of lamb, this sauce with its sharp, piquant taste of capers is also excellent with roast loin of lamb and vegetables as shown.
Ingredients
30 g 1 oz 30 g 1
Method
- Melt the butter in a medium-sized, deep heavy-based pan over low-medium heat. Sprinkle the flour over the butter, mix in and cook gently, stirring continuously, until the mixture is lightly golden. Remove from the heat.
- Stir in a little hot stock and blend well using a wooden spoon or whisk. Return to the heat and whisk to avoid lumps as you slowly bring the sa
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