Which liquid should I use in the sauce?

You can use 1/2 liter of milk, fish stock or meat stock — choose according to what the sauce will accompany. Fish stock suits fish, meat stock suits meat.

How long should the sauce cook?

The sauce simmers for 10 minutes after the flour and butter have been thinned with the warm liquid. Then the capers, vinegar/lemon juice and seasoning are added.

When should the cream be added?

The cream (1 deciliter) is added immediately before the sauce is served. At the very end you can stir in a small spoonful of cold butter for extra sheen and richness.

Can the sauce be thickened another way?

Yes, the recipe notes that the sauce can also be thickened with egg yolks in addition to the butter-and-flour base.

Caper Sauce (sauce aux câpres)

Caper sauce: a white base sauce of 40 g butter and 40 g flour thinned with 1/2 l milk or stock, simmered 10 minutes and seasoned with capers, lemon/vinegar, salt, pepper and 1 dl cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 342 (falt i det fri)

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About the dish

Caper sauce is one of Erken's white base sauces, made as a butter roux thinned with milk or stock, and is typically served with boiled fish, lamb and veal.

How to make it

1
Make the roux
Melt the butter and blend in the flour.
2
Thin the sauce
Thin with the warm milk or stock while stirring and let the sauce simmer for 10 minutes.
3
Season
Add the capers, lemon juice or vinegar, salt and pepper.
4
Finish
Just before serving, stir in the cream. A small spoonful of cold butter can be stirred in at the very end. The sauce can also be thickened with egg yolks.

Changes from the original

Measurements have been modernized (1/2 l liquid, 1 dl cream). An OCR error in the liquid amount ("2 1. milk") has been corrected to 1/2 l to match the flour and butter amounts.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 342) → 1949 (korrekturlest, s. 378)~38% av teksten endretfjernetlagt til

(Sauce aux câpres.) 40 gr. smør 40 gr. hvetemel ~~1/2~~ ½ l. melk, fiskekraft eller ~~kjøtkraft~~ kjøttkraft 1 ~~spiseskefuld~~ spiseskjefull kapers 1 ~~teske citronsaft~~ teskje sitronsaft eller eddik salt ~~pepper~~ 1 del. fløte. Melet blandes med det smeltede smør, ~~spædes~~ spes med den varme væske, ~~smaakoker~~ småkoker i 10 minutter. Kapers, eddik og krydderi ~~tilsættes.~~ tilsettes. Umiddelbart før sausen ~~serveres, tilsættes~~ serveres tilsettes fløten. En liten ~~ske koldt~~ skjekoldt smør kan røres i ~~tilsidst.~~ tilsist. Sausen kan jevnes med ~~eggeblommer.~~ eggeplommer.

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Frequently asked questions

Which liquid should I use in the sauce?: You can use 1/2 liter of milk, fish stock or meat stock — choose according to what the sauce will accompany. Fish stock suits fish, meat stock suits meat.
How long should the sauce cook?: The sauce simmers for 10 minutes after the flour and butter have been thinned with the warm liquid. Then the capers, vinegar/lemon juice and seasoning are added.
When should the cream be added?: The cream (1 deciliter) is added immediately before the sauce is served. At the very end you can stir in a small spoonful of cold butter for extra sheen and richness.
Can the sauce be thickened another way?: Yes, the recipe notes that the sauce can also be thickened with egg yolks in addition to the butter-and-flour base.

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