Caper Sauce For Beef Recipe
Yield: 2 1/2 cupsRecipe by luhu.jp
Ingredients:
3 tbsp: Bacon fat, or butter
1/2 cup: Heavy cream,
3 tbsp: Flour,
2 tbsp: Capers, or more
1 1/2 cup: Broth, tongue or beef
Salt and fresh ground pepper,
Directions:
Most caper sauces are mayonnaise based and destined for fish dishes.
This on is good with tongue and beef:
Melt bacon fat in a saucepan and add flour; stirring with a whisk
until blended. Bring the broth to a boil separately and add all at
once whisking vigorously. Cook until thickened. Add the cream, salt,
pepper, and capers. Reheat gently before serving without boiling or
the cream will curdle.
From the New York Times Cook Book, Craig Claiborne. Posted by Jim
Weller Submitted By JIM WELLER On 10-01-95
Source from luhu.jp
This on is good with tongue and beef:
Melt bacon fat in a saucepan and add flour; stirring with a whisk
until blended. Bring the broth to a boil separately and add all at
once whisking vigorously. Cook until thickened. Add the cream, salt,
pepper, and capers. Reheat gently before serving without boiling or
the cream will curdle.
From the New York Times Cook Book, Craig Claiborne. Posted by Jim
Weller Submitted By JIM WELLER On 10-01-95
Source from luhu.jp
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Meats