Caper sauce


Preparation info

  • Makes approximately

    500 ml

    • Difficulty


    • Ready in

      1 hr

Appears in

Sauces: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1999

  • About

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.


  • 30 g (1 oz) unsalted butter
  • 30 g (1


  1. 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.
  2. 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