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
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