Yield: 2 1/2 cups
|3 tablespoons||Bacon fat; or butter|
|1½ cup||Broth; tongue or beef|
|½ cup||Heavy cream|
|2 tablespoons||Capers; or more|
|\N \N||Salt and fresh ground pepper|
Most caper sauces are mayonnaise based and destined for fish dishes.
This on is good with tongue and beef: Melt bacon fat in a saucepan and add flour; stirring with a whisk until blended. Bring the broth to a boil separately and add all at once whisking vigorously. Cook until thickened. Add the cream, salt, pepper, and capers. Reheat gently before serving without boiling or the cream will curdle.
From the New York Times Cook Book, Craig Claiborne. Posted by Jim Weller Submitted By JIM WELLER On 10-01-95