Egg–Caper Sauce

  • 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.


  • 12 tbsp. butter
  • 1 12 tbsp. flour
  • 1 cup <a href="">Double-Rich/ Fish Stock</a>
  • 12 cup heavy cream
  • 2 hard-cooked eggs, peeled and chopped
  • 2 tbsp. capers, rinsed and coarsely chopped
  • Salt and freshly ground white pepper


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.)

Step 3

Stir in eggs and capers. Season to taste with salt and pepper. Keep warm over lowest heat until ready to serve.