Creamy Caper Sauce

• 1/4 cup butter
• 1/4 cup unbleached white flour
• 2 1/2 cups hot milk
• 1/3 cup dry white wine (optional)
• 2 tablespoons drained capers
• 1/2 teaspoon dried tarragon or dill
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon lemon juice

1. In a heavy saucepan on low heat, melt the butter.
2. Whisk in the flour and cook for a couple of minutes, stirring constantly.
3. Whisk in the hot milk, adding it in a slow, steady stream.
4. Cook, stirring often, until the sauce is thickened, 4 to 5 minutes.
5. Stir in the wine, capers, tarragon or dill, salt, and pepper and continue to cook for 5 minutes.
6. Stir in the lemon juice and add more salt and pepper to taste.
7. (If you dont add the wine, you may need to add a little extra milk.)
8. This sauce is delicious on fish.
9. Try it on pasta, too; its especially pretty on spinach fettuccine topped with chopped tomatoes and grated Parmesan cheese.
10. We sometimes add chunks of cooked salmon or steamed broccoli or cauliflower florets as well.
11. Make extra to ladle on your favorite vegetable on a bed of couscous, rice, or noodles.

butter, unbleached white flour, hot milk, white wine, capers, tarragon, salt, black pepper, lemon juice

Taken from www.epicurious.com/recipes/food/views/creamy-caper-sauce-377211 (may not work)