Caper Sauce (for Meat Loaf Dumpling)

Ingredients

• 2 tbsp butter or margarine
• 2 tbsp all-purpose flour
• 1¼ cup 1 to 1 1/2 cups hot beef broth
• 1 tsp Dijon-style mustard
• 1 egg yolk
• 1 tbsp lemon juice
• ¼ cup drained capers, chopped if large
• few grains cayenne pepper
• salt

Method

1. In a small saucepan melt the butter over moderate heat. Stir in the flour and cook over low heat, stirring frequently, until the flour mixture is light golden brown, about 12 minutes. Stir in the beef broth. When smooth, stir in the mustard.
2. Beat the yolk in a small bowl with a wire whisk or fork. Still whisking the yolk, add 1 or 2 tablespoons of the hot sauce. Then stir the yolk mixture into the sauce, stirring constantly. Do not boil.
3. Add the lemon juice, capers and cayenne. Taste the sauce, add salt if needed. Serve with Meat Loaf Dumpling. Makes just over 1 cup sauce.

Notes

A second caper sauce from Vera's collection (a printed clipping).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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