Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Pepper mill
- Saucepan
- Whisk
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1⁄2 tbsp. butter
- 1 1⁄2 tbsp. flour
- 1 cup Double-Rich/ Fish Stock
- 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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