Caper Sauce
450ml (¾ pint) White Sauce
2 tbsp Whole Capers
1 tbsp Caper Vinegar (from the bottle of capers)
2 tbsp Cream
Prepare the white sauce as shown.
When cooked, stir in the capers and the caper vinegar.
Simmer for 5 minutes.
Stir in the cream.
Serve hot with lamb or fish.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved