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Simple caper sauce

updated

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Ingredients for 1 servings:

  • 6 tbsp capers
  • 2 m.-sized onion(s)
  • 750 ml vegetable stock
  • 3 tbsp apple cider vinegar
  • 200 ml cream
  • 125 ml wine (rosé)
  • 1 tbsp, heaped chives, dried
  • 1 tsp locust bean gum
  • 1 tbsp clarified butter
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

goes well with meatballs Königsberger style

Peel and finely chop the onions. Heat the clarified butter in a deep saucepan. Add the onions and 4 tablespoons of capers to the pan and fry. Deglaze with rosé wine, apple cider vinegar, and stock and simmer for about 20 minutes. Finely chop the remaining capers. Add the cream and chives. Bring to a boil and thicken with locust bean gum. This sauce makes about 1 kg of Königsberg-style meatballs.

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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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Simple caper sauce