Sauce aux Câpres (Caper Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Sauce au beurre
- 4 spoonfuls capers
Instructions
- Have the Sauce au beurre ready as described above.
- At the moment of serving, add 4 spoonfuls of capers per litre of sauce.