Tuesday, 2 March 2010

Caper sauce for roast lamb

Mmmm, and i don't even really like capers.

- Make a bechamel sauce by melting 45g butter, adding 45g of flour, cooking for 1-2 mins, then slowly adding 400ml milk and 200ml lamb stock.
- Cook until thick, then stir in 3 tablespoons capers and 1 teaspoon vinegar from the caper bottle.
- Season and add 1 tablespoon chopped parsley.

- Posted using BlogPress from my iPhone

No comments:

Post a Comment