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White Sauce

Preparation Time:
Cook time:
Yield: ---


1/4 stick Butter
Flour) (less than 1/4 cup
Fish Broth
Lemon Juice
1/4 cup Capers
2 to 3 tsp Caper Juice
Half Glass cheap, dry White Wine
Salt & Pepper, to taste


In a deep sauce pan prepare the white sauce using a quarter stick of butter and melt under low heat. Add flour(less than 1/4 cup) and stir until all the flour is absorbed by the butter, stirring constantly. Be careful not to let the butter burn. Now add a little water and continue to stir. Add slowly more water and stir until the sauce becomes a thick mixture (there should be no lumps and hold the consistency of thin dough), then the fish broth until the sauce has a creamy consistency. Now add the juice of half a lemon, about a quarter cup of capers, including two or three tsp of the caper juice, a half glass of cheap dry white wine, and salt and pepper to taste.

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