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Saturday, May 22, 2010

Creamy Caper Sauce

This was another great recipe from Simple Suppers. The book's cover doesn't lie: "fresh ideas for the weeknight table". I made this sauce on an evening when we worked late, grocery shopped, and arrived home just in time for me to get dinner on the table before Ryan had to run out the door to take a final. While I served this sauce over tilapia (and liked it enough to sop up the sauce remaining on my plate with some bread), the book also suggests serving it atop pasta or vegetables...all of which would work nicely. This sauce was creamy and tangy with the addition of both lemon juice and capers. A full recipe makes a LOT of sauce, but the recipe is easily halved.

Creamy Caper Sauce
*I halved to yield 1 cup, the original recipe is below

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

1. In a heavy saucepan on low heat, melt the butter. Whisk in the flour and cook for a couple of minutes, stirring constantly.
2. Whisk in the hot milk, adding it in a slow, steady stream. Cook, stirring often, until the sauce is thickened (4-5 minutes).
3. Stir in the wine, capers, tarragon or dill, salt, and pepper and continue to cook for 5 minutes.
4. Stir in the lemon juice and add more salt pepper to taste (may need to add extra milk if wine wasn't used).