Try this Caper Sauce recipe, or contribute your own.
Suggest a better descriptionMelt butter in a pan, stir in flour, cook 1 minute. Add warm milk stock, stir constantly to prevent lumps. Add capers and juice (1 tbsp). Stir again until well-mixed and creamy. NOTES : For people used to eating mint sauce with lamb, caper sauce provides a surprisingly good substitute. This sauce goes with Boiled gigot of lamb or mutton and Mutton hams.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 4 servings | ||
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Calories: 68 | ||
Calories from Fat: 52 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 79.7mg | 3 % | |
Potassium 6.7mg | 0 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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