Eliza Acton’s caper sauce | The Cook and the Curator | Sydney Living Museums
blogs.sydneylivingmuseums.com.au
Discover Eliza Acton’s 19th-century caper sauce—perfect for fatty roast lamb. A simple blend of butter, capers, and vinegar, this piquant sauce adds historical charm to your meal.
Ingredients
- 3/4 cup butter
- 1/3 cup capers (roughly chopped)
- 2 tablespoons vinegar (or to taste)
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