Recipes > Sauces & Spreads > Caper Sauces > Caper Sauce

Caper Sauce


  • 2 ounces of butter
  • 1 tablespoonful of flour
  • 1 pint of broth
  • capers
  • salt
  • yolk of an egg
  • 1 teaspoonful of water


Mix well together, cold, in a small saucepan, the butter and flour; then add the broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk beaten with the water, mix and serve.


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Hand-Book of Practical Cookery (1884).

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