Basic Professional French Cooking

Sauce au Capers

Ingredients

25 g Butter

25 g Flour

500 ml Fumer de Poisson

100 ml Cream

1 T Capers

juice of 1/4 Lemon

1 Egg Yolk

Procedure

1. -Make roux blanc
   

2. -Add fumet, reduce slightly
   

3. -Add 75 ml cream and reduce
   

4. -Add caper and lemon juice
   

5. -Final liaison with egg yolk and 25 ml cream.

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