basics
Caper Sauce
serves 6-8
60g / 2oz butter or dripping ( cooking fat )
60g / 2oz plain flour ( all purpose )
300ml / 1/2 pint milk
330ml / 12floz vegetable stock ( or cooking
liquor, if for example the sauce was to go with boiled mutton, then, it would
be the liquid in which the mutton was cooked )
20ml / 2dsp capers, and a little of their preserving liquid
salt and pepper
Melt the buter in a heavy saucepan, stir in the flour and cook
for a minute or two, do not allow to brown. Remove from the heat and
stir in a little of the milk, then very gradually add the rest of the milk,
stirring constantly, return to the heat and bring to a simmer, still
stirriring.
Gradually add the ( hot, but not boiling ) cooking liquid, bring to a low
boil and maintain for 2-3 minutes, continually stirring.
Test the seasoning, and adjust if necessary.
Add the capers and the preserving sauce, stir in and serve.