Recipes > Sauces & Spreads > Caper Sauces > Caper Sauce

Caper Sauce


  • butter
  • 1 ounce of flour
  • 1/2 pint of boiling water
  • 1 teaspoonful of salt
  • 1/4 saltspoonful of white pepper
  • 2 tablespoonfuls of small capers


Put one ounce of butter and the flour in a sauce-pan over the fire, and stir until smoothly melted; gradually pour in the boiling water, season with the salt, and white pepper, and stir until the sauce coats the spoon when you lift it out; take it from the fire, and stir in two ounces of butter, and the capers, and serve at once. Do not permit the sauce to boil after you have added the butter, as it may turn rancid.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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