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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 18 |
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From The Cooking of the British Isles by Adrian Bailey. Ingredients:
1 tablespoon butter |
1 tablespoon flour |
1 cup lamb stock or 1 cup beef stock or 1 cup fish stock, depending on the food with which it is to be served |
1 tablespoon capers, drained and cut into halves |
2 teaspoons malt vinegar |
1/4 teaspoon salt |
fresh ground black pepper |
Directions:
1. In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil.
2. Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat.
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