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Caper Sauce

Caper Sauce
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Yield: 1-1/2 cups

For lamb or fish.


  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • juice of half a lemon
  • yolk of 1 egg
  • 1/2 cup cream
  • 3 tablespoons capers


Melt the butter and over low heat stir in the flour. Gradually add the chicken stock, then the mustard, Worcestershire sauce and lemon juice, and stir until thick and smooth. Turn off the heat and add the egg yolk, cream, and capers, and again stir until smooth. Serve at once; if the sauce is to be reheated later, be sure that it does not boil.
Updated Tuesday, October 23rd, 2007

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