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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. 1

    Make the roux

    Melt the butter and blend in the flour.

  2. 2

    Thin the sauce

    Thin with the warm milk or stock while stirring and let the sauce simmer for 10 minutes.

  3. 3

    Season

    Add the capers, lemon juice or vinegar, salt and pepper.

  4. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 342) → Modernised~79% of the text changedremovedadded
40 gr. smør g smør. 40 gr. hvetemel 1/2 l. g hvetemel. 5 dl melk, fiskekraft eller kjøtkraft kjøttkraft (varm). 1 spiseskefuld kapers ss kapers. 1 teske citronsaft ts sitronsaft eller eddik eddik. 1 dl fløte. salt (etter smak). pepper (etter smak). 1 del. fløte. Melet blandes med det smeltede smør, spædes ts kaldt smør (kan røres inn til sist). Smelt smøret og bland inn melet.. Sped med den varme væske, smaakoker melken eller kraften under omrøring og la sausen småkoke i 10 minutter. Kapers, eddik minutter.. Tilsett kapers, sitronsaft eller eddik, salt og krydderi tilsættes. Umiddelbart pepper.. Rett før sausen serveres, tilsættes fløten. servering røres fløten inn. En liten ske koldt skje kaldt smør kan røres i tilsidst. inn til sist. Sausen kan også jevnes med eggeblommer. eggeplommer.

Note on Modernised

Mål er modernisert (1/2 l væske, 1 dl fløte). OCR-feil i væskemengden («2 1. melk») er rettet til 1/2 l i samsvar med mel- og smørmengden.

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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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