Caper Sauce

Name: Caper Sauce
Total time: 10 min
Yield: About one and one-half cups
Ingredients: 1 tablespoon butter; 2 tablespoons flour; 1/8 teaspoon paprika, preferably imported; 3/4 cup fish broth or bottled clam juice; Salt to taste, if desired; Freshly ground pepper to taste; 1 egg yolk; 3/4 cup heavy cream; 3 tablespoons drained capers, squeezed to extract excess liquid

By Frank J. Prial

Total Time: 10 minutes
Rating: 4(16)
Comments: Read comments

Featured in: FOOD; GRACE NOTES

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Ingredients

Yield:About one and one-half cups

1tablespoon butter
2tablespoons flour
⅛teaspoon paprika, preferably imported
¾cup fish broth or bottled clam juice
Salt to taste, if desired
Freshly ground pepper to taste
1egg yolk
¾cup heavy cream
3tablespoons drained capers, squeezed to extract excess liquid

Ingredient Substitution Guide

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Preparation

Step 1
Melt the butter in a saucepan and add the flour and paprika, stirring with a wire whisk. When blended, add the fish broth, stirring rapidly with the whisk. Add salt and pepper.
Step 2
Beat the egg in a small bowl and add the cream, stirring to blend. Add this to the sauce. Bring to the simmer, stirring constantly, until slightly thickened. Do not boil or the sauce may curdle. Add the capers, stir and remove from the heat.