Serves 4
25 min
Egg–Caper Sauce
Recipe GLPR99ce114e9f221a
A silky, elegant sauce made with a simple roux-based foundation enriched with fish stock and cream, then finished with tender hard-cooked eggs and briny capers. This classic accompaniment pairs beautifully with poached or grilled fish, offering a subtle, refined flavor profile with gentle briny notes from the capers and a rich, buttery mouthfeel.
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Ingredients
1½ tbsp Butter
1½ tbsp All-purpose flour
1 cup Double-rich fish stock
½ cup Heavy cream
2 Hard-cooked eggs, peeled and chopped
2 tbsp Capers, rinsed and coarsely chopped
Salt
Freshly ground white pepper
Directions
In a saucepan over medium heat, melt the butter until it foams gently, about 1 minute.
Sprinkle the flour over the melted butter and whisk constantly for 2–3 minutes to cook out the raw flour taste and create a light golden roux. Do not brown.
Gradually pour in the fish stock while whisking continuously to prevent lumps from forming. Continue whisking until the mixture thickens and comes to a gentle simmer, about 3–4 minutes.
Reduce heat to low and stir in the heavy cream until fully incorporated and the sauce is smooth and homogeneous.
Gently fold in the chopped hard-cooked eggs and rinsed capers, stirring just until combined.
Season to taste with salt and freshly ground white pepper. Remove from heat and serve warm.
