 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This sauce has a built-in versatility, because you can choose the type of bouillon for the sauce. A meat bouillon makes this sauce great with veal or poultry. A fish bouillon is terrific on fish. Ingredients:
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups beef bouillon or 1 1/2 cups fish bouillon cubes |
1/2 cup half-and-half |
2 tablespoons capers, drained but not rinsed |
salt and pepper, to taste |
Directions:
1. Melt butter over medium heat.
2. Whisk the flour into the hot butter and continue cooking for 2-3 minutes.
3. Whisk the bouillon into the roux, (butter and flour mixture) cook until the sauce begins to thicken.
4. Whisk in the cream and continue cooking until the sauce thickens again.
5. Remove the sauce from the heat, add the capers and seasoning.
|
|