Caper Sauce

500 MILLILITRES

Ingredients

Margarine                                                                50 g

Flour                                                                        50 g

Stock                                                                       500 ml

Capers                                                                     25 g

Salt

Pepper

Method

  1. Make a blond roux with the margarine and flour.  Allow it to cool slightly.
  2. Boil the lamb stock and add it gradually to the roux stirring constantly.
  3. Simmer for 30 minutes then strain.  Add the seasoning and the capers.

Note:  This sauce is usually served with boiled mutton dishes.

 

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