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Mustard – caper sauce with egg and pellice

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Ingredients for 2 servings:

  • 1 jar capers
  • 3 tbsp flour
  • 1 small onion(s), diced
  • 400 ml meat broth
  • 1 cup whipped cream
  • 1 tbsp oil
  • 1 tbsp butter
  • 4 large jacket potatoes
  • 2 tbsp mustard, medium hot
  • Pepper, white
  • 4 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the butter and oil in a saucepan, sauté the onion, then lightly brown the flour. Stir constantly. Pour in some of the stock and add the cream. Add more stock to your liking and according to consistency. Stir in the mustard and season with white pepper. As a caper fan, I add the entire contents of the caper jar (drained) to the sauce. Serve with boiled potatoes and cold, hard-boiled eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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