Caper Sauce

BeefDairy
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Ingredients

  • 1 tablespoon butter ⓘ
  • 1 tablespoon flour ⓘ
  • 1 1 cup beef stock or 1 cup lamb stock, depending on the food with which it is to be served ⓘ
  • 1 tablespoon capers, drained (and cut into halves if large) ⓘ
  • 2 teaspoons malt vinegar
  • 1/4 teaspoon salt ⓘ
  • fresh ground black pepper ⓘ

Instructions

  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.

Nutrition & Diet Analysis (per serving)

402 kcal 20% DV
Protein Fat Carbs

Macronutrients

Protein 6.4g 13% DV
Total Fat 27.1g 35% DV
Carbs 38.1g 14% DV
Fiber 7.8g 28% DV
Sugar 0.9g 2% DV

Electrolytes

Sodium 10475.2mg 100% DV
Potassium 402.5mg 9% DV
Cholesterol 76.5mg 26% DV

Vitamins & Minerals

Vitamin A 12.8mcg 1% DV
Vitamin C 1.3mg 1% DV
Calcium 132.5mg 10% DV
Iron 4.3mg 24% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

beef stock fresh ground black pepper flour capers butter salt

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