John Myers
Ingredients for 2 servings:
- 200 g sour cream
- 100 ml cider
- 1 tbsp capers, with liquid
- Sea salt
- Lemon pepper or white pepper
- some sugar
- little vegetable broth, instant
- Water, a little hot to mix
- 2 egg yolks
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
delicious and quick to make, also possible without egg yolk
Before serving, you may need to rinse the capers from the jar briefly, as they can be very salty. Collect any liquid from the jar. Combine sour cream and cider in a saucepan and stir until smooth, then bring to a boil. Add the capers, adding a little liquid. Stir in sea salt, instant vegetable stock dissolved in a little hot water, raw cane sugar, and pepper. Lightly beat the egg yolks, stir 1-2 tablespoons of the hot sauce into the egg yolks, then stir the beaten egg yolks completely into the sauce and heat briefly, stirring occasionally. The sauce will then thicken somewhat. It is also possible to make the sauce without eggs; it will then be less creamy. The sauce goes very well with rice dishes with boiled poultry, egg dishes, boiled fish, patties, and small meatballs.
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