Caper sauce from Sauces: Le Cordon Bleu Home Collection by Le Cordon Bleu
Traditionally served with boiled leg of lamb, this sauce with its sharp, piquant taste of capers is also excellent with roast loin of lamb and vegetables as shown.
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Whisk
Ingredients
- 30 g (1 oz) plain flour
- 500 ml (16 fl oz) hot lamb stock
- 30 g (1 oz) unsalted butter
- 60 g (2 oz) capers, drained and chopped
- 2 egg yolks
- 50 ml (1¾ fl oz) thick (double) cream
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