Caper Sauce

Subject: Caper Sauce Sat Nov 08, 2008 9:13 pm

Caper Sauce

Drain the brine from 1/4 cup capers and heat them in the drawn butter sauce for a few minutes before serving

Drawn Butter Sauce

2 tbsp butter

1-1/2 tbsp flour

1 cup boiling water

1/4 tsp salt

Few grains cayenne pepper

1 tbsp butter

Melt the fat in the saucepan or in the top of a double boiler

Stir in the flour and cook for several minutes

Add gradually and stirring constantly 1 cup boiling water, cooking until thickened and add seasonings

Add the extra tablespoon of butter to the cooked sauce shortly before serving