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Caper Sauce   HT  ACC     British  15mins


 Serves  4      Hot   Herbs    Accompaniment  Savoury Sauces



   50g/2oz Butter

   2 tbsp Plain Flour

   360ml/12fl.oz. Fresh Stock

   1 tbsp Double Cream

   2 tbsp Capers, chopped

   1 level teasp Dried Oregano

   1 tbsp Freshly Chopped Parsley

   Salt and Black Pepper




1. Melt the butter over a medium heat in a small saucepan.


2. Add the flour and cook for 1 to 2 minutes stirring.


3. Gradually whisk in the liquid, bring to a boil, then reduce the heat and simmer until the sauce begins to thicken. Stir in the cream, capers, oregano, parsley, salt and pepper and gently heat through. 


This is a thin sauce: about the consistency of cream. Serve hot with boiled meats.  



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


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Wooden or Plastic Spoon


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