Caper Sauce

6 ingredients
5 steps

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 12 cups beef bouillon or 1 12 cups fish bouillon cubes
  • 12 cup half-and-half
  • 2 tablespoons capers, drained but not rinsed
  • salt and pepper, to taste

Directions

  1. 1
    Melt butter over medium heat.
  2. 2
    Whisk the flour into the hot butter and continue cooking for 2-3 minutes.
  3. 3
    Whisk the bouillon into the roux, (butter and flour mixture) cook until the sauce begins to thicken.
  4. 4
    Whisk in the cream and continue cooking until the sauce thickens again.
  5. 5
    Remove the sauce from the heat, add the capers and seasoning.

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