John Myers
Light Herb Sauce with Green Pepper and Capers in It
The perfect light herb sauce with green pepper and capers in it recipe with a picture and simple step-by-step instructions.
- 20 g Butter
- 20 g Flour
- 150 ml Broth
- 100 ml White wine
- 1 teaspoon Dried dill
- 1 tablespoon Capers
- 1 teaspoon Green peppercorns pickled
- 1 teaspoon Freshly squeezed lemon juice
- 50 ml Cream
- Sweat the flour in the melted butter while stirring until lightly, then gradually (and still stirring diligently) stir in the broth and the wine. Season with dill, capers and the peppercorns and let the sauce simmer gently with the lid on for at least 7 minutes.
- Now stir in the lemon juice, refine with cream and season to taste again – if necessary, add salt and pepper.
- This sauce goes very well with fish or cooked vegetables. I served them with breaded pollock corners with parsley potatoes.
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