Caper Sauce
From Berridge House recipe book (1910).
No ratings yet
A historical recipe
Berridge House recipe book (1910).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
-
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Add to white sauce one tablespoonful of chopped capers, and one tablespoonful of liquor from capers.
Cookware for this recipe
-
Chef's knife
-
Cutting board