Egg–Caper Sauce

Name: Egg–Caper Sauce
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 1 ⁄ 2 tbsp. butter; 1 1 ⁄ 2 tbsp. flour; 1 cup <a href="https://www.saveur.com/article/Recipes/Double-Rich-Fish-Stock">Double-Rich/ Fish Stock</a>; 1 ⁄ 2 cup heavy cream; 2 hard-cooked eggs, peeled and chopped; 2 tbsp. capers, rinsed and coarsely chopped; Salt and freshly ground white pepper

Serves
makes 2 Cups

This briny, creamy but chunky sauce is the perfect contrast to the richness of Poached Salmon, and it also works well with sole or snapper.

Ingredients

¹⁄₂ tbsp. butter
1 ¹⁄₂ tbsp. flour
1 cup <a href="https://www.saveur.com/article/Recipes/Double-Rich-Fish-Stock">Double-Rich/ Fish Stock</a>
¹⁄₂ cup heavy cream
2 hard-cooked eggs, peeled and chopped
2 tbsp. capers, rinsed and coarsely chopped
Salt and freshly ground white pepper

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Instructions

Step 1

Melt butter in a small heavy-bottomed saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until bubbling but not browned, about 2 minutes.

Step 2

Gradually whisk in stock, then cream. Bring to a simmer, cook for 30 seconds, then remove from heat and set aside to cool for 5 minutes. (Sauce will thicken as it rests.)