Egg Caper Sauce

==Description==
* makes 2 cups
==Ingredients==
* 1 1⁄2 tbsp. butter
* 1 1⁄2 tbsp. flour
* 1 cup Double-Rich Fish Stock
* 1⁄2 cup heavy cream
* 2 hard-cooked eggs, peeled and chopped
* 2 tbsp. capers, rinsed and coarsely chopped
* Salt and freshly ground white pepper
==Directions==
# Melt butter in a small heavy-bottomed saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until bubbling but not browned, about 2 minutes.
# Gradually whisk in stock, then cream. Bring to a simmer, cook for 30 seconds, then remove from heat and set aside to cool for 5 minutes. Sauce will thicken as it rests.
# Stir in eggs and capers. Season to taste with salt and pepper. Keep warm over lowest heat until ready to serve.
Category:Sauce Recipes