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Sauces

CAPER SAUCE

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Use this variation on White Sauce for veal and fish.
This is thinner than most of the white-based sauces and is intended to be so.

(Makes: 4 Servings)

Ingredients

450 ml (¾ pint) White Sauce ( See Sauces & Marinades )
2 tbsp Whole capers
1 tbsp Caper vinegar from the bottle of capers
2 tbsp Cream

Directions

Make a White Sauce ( See Sauces & Marinades )

When the sauce is cooked stir in the capers and the caper vinegar.

Simmer for 5 minutes.

Stir in the cream and serve very hot.

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