Caper Sauce

Ingredients

• 1 tablespoon butter
• 2 tablespoons flour
• ⅛ teaspoon paprika, preferably imported
• ¾ cup fish broth or bottled clam juice
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 egg yolk
• ¾ cup heavy cream
• 3 tablespoons drained capers, squeezed to extract excess liquid

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    72 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 38 milligrams cholesterol; 105 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

About one and one-half cups

Preparation

1. Melt the butter in a saucepan and add the flour and paprika, stirring with a wire whisk. When blended, add the fish broth, stirring rapidly with the whisk. Add salt and pepper.
2. Beat the egg in a small bowl and add the cream, stirring to blend. Add this to the sauce. Bring to the simmer, stirring constantly, until slightly thickened. Do not boil or the sauce may curdle. Add the capers, stir and remove from the heat.

10 minutes