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PrintCAPER SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pour the milk into a jug and warm, uncovered, on Full for 2 minutes.
- Put the butter or margarine in a 4 cups bowl. Melt, uncovered, on Defrost for 1 minute.
- Stir in the flour to form a roux. Heat, uncovered, on Full for about 20 - 30 seconds.
- Remove from the microwave and gradually blend in the warm milk with capers.
- Cook, uncovered, on Full for 4 minutes, beating every minute for maximum smoothness, until the sauce comes to the boil and thickens.
- Season to taste with salt and pepper for a savoury sauce and caster sugar for a sweet one.
INGREDIENTS
For skate, herring, mackerel and lamb
- 25 grams all-purpose flour
- 300 ml milk
- 2 tablespoons butter or margarine
- 2 tablespoons drained and chopped capers
- Salt and freshly ground black pepper or castor sugar
8 comments for “Caper Sauce”
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