Cook The Book: Caper Sauce

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup boiling chicken or veal broth
• 1/2 teaspoons salt
• Freshly ground black pepper
• Pinch of nutmeg
• 1/2 cup warm heavy cream
• 1/3 cup well-drained capers
• 1 tablespoon chopped parsley (optional)

1. Melt the butter butter, preferably in a glass or enameled castiron saucepan (it is inadvisable to use metal because of the acidity of the capers), add the flour, and blend well together. Cook 2 or 3 minutes, until the flour is well absorbed by the butter and gently frothing, then add the boiling chicken or veal broth and stir vigorously over medium heat until thickened. Reduce heat, and simmer 5 minutes, stirring occasionally.
2. Season with salt, a touch of freshly ground black pepper, and a healthy pinch of nutmeg. Remove frum the heat and stir in the warm heavy cream. Return to the heat and simmer (do not hoil) for 3 or 4 minutes. Taste for seasoning.
3. Just before serving, stir in the capers, rf more if you like them, and merely heat the capers through. You may also add chopped parsley if you like-it gives the sauce a nice color. Serve with boiled beef, lamb or mutton, or poached chicken.

butter, flour, boiling chicken, salt, freshly ground black pepper, nutmeg, warm heavy cream, capers, parsley

Taken from www.seriouseats.com/recipes/2007/10/cook-the-book-caper-sauce.html (may not work)