White Caper Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of a a butter and flour roux thickened stock flavoured with butter that's finished with capers and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: White Caper Sauce.
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This is a classic recipe for a Victorian version of White Caper Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 26.—WHITE CAPER SAUCE
Four ounces of butter, one and a half ounces of flour; nutmeg, pepper and salt, well kneaded together in a small stewpan; then add a small piece of glaze and nearly half a pint of water; stir over the fire until the sauce begins to boil, then mix in a bit more fresh butter to smooth it; add the capers, and serve with boiled mutton.
Modern Redaction
Ingredients:
120g butter
45g plain flour
pinch of ground nutmeg
salt and freshly-ground black pepper, to taste
1 tsp of the glaze made in the economy of second stocks or broth recipe
300ml water
2 tbsp butter
1 tbsp capers
Method:
Combine the butter, flour and nutmeg in a bowl. Season to taste then blend together with a spoon until smooth. Transfer to a pan then beat in the water and add the glaze. Heat gently on the hob until the sauce begins to boil then beat in the butter and add the capers.
Allow to heat through and serve as an accompaniment to boiled mutton.
