When is the cold butter added?

At the very end, after the capers, vinegar and salt are stirred in.

Caper sauce II for fish

Name: Caper sauce II for fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 100 g butter (melted); 25 g plain flour; 5 dl cream (boiling); 1 tbsp capers; vinegar (to taste); salt (to taste); 25 g cold butter (added at the end)

Caper sauce II is a cream sauce of butter, flour and boiling cream, simmered for 10 minutes and seasoned with capers, vinegar and salt, finally enriched with cold butter. From Erken's Stor kokebok (1949), p. 377.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 377 (falt i det fri)

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About the dish

A cream-based version of caper sauce intended for fish.

How to make it

1
Make a roux
Stir the flour into the melted butter.
2
Thin and cook
Thin with the boiling cream and simmer the sauce for 10 minutes.
3
Season
Add the capers, vinegar and salt.
4
Finish
Finally stir in 25 g cold butter.

Changes from the original

"Del." is converted to dl. Vinegar and salt are given as "to taste" because the original states no amounts.

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Frequently asked questions

What is the sauce served with?: Fish, according to the title.
When is the cold butter added?: At the very end, after the capers, vinegar and salt are stirred in.

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