Cook The Book: Caper Sauce – a delicious recipe with butter, flour, boiling chicken, salt, Freshly ground black pepper, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Melt the butter butter, preferably in a glass or enameled castiron saucepan (it is inadvisable to use metal because of the acidity of the capers), add the flour, and blend well together. Cook 2 or 3 minutes, until the flour is well absorbed by the butter and gently frothing, then add the boiling chicken or veal broth and stir vigorously over medium heat until thickened. Reduce heat, and simmer 5 minutes, stirring occasionally.
2
Season with salt, a touch of freshly ground black pepper, and a healthy pinch of nutmeg. Remove frum the heat and stir in the warm heavy cream. Return to the heat and simmer (do not hoil) for 3 or 4 minutes. Taste for seasoning.
3
Just before serving, stir in the capers, rf more if you like them, and merely heat the capers through. You may also add chopped parsley if you like-it gives the sauce a nice color. Serve with boiled beef, lamb or mutton, or poached chicken.
319
kcal
Calories
22
g
Fat
10
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons flour, 1 cup boiling chicken or veal broth, 1/2 teaspoons salt, and more.
Yes, Cook The Book: Caper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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