A rendition of creamy white sauce—capers, herbs, and lemon make it different.
Recipe information
Yield
yields 2 cups
Ingredients
Preparation
Step 1
In a heavy saucepan on low heat, melt the butter. Whisk in the flour and cook for a couple of minutes, stirring constantly. Whisk in the hot milk, adding it in a slow, steady stream. Cook, stirring often, until the sauce is thickened, 4 to 5 minutes.
Step 2
Stir in the wine, capers, tarragon or dill, salt, and pepper and continue to cook for 5 minutes.
Step 3
Stir in the lemon juice and add more salt and pepper to taste. (If you don’t add the wine, you may need to add a little extra milk.)
Serving & menu ideas
Step 4
This sauce is delicious on fish. Try it on pasta, too; it’s especially pretty on spinach fettuccine topped with chopped tomatoes and grated Parmesan cheese. We sometimes add chunks of cooked salmon or steamed broccoli or cauliflower florets as well. Make extra to ladle on your favorite vegetable on a bed of couscous, rice, or noodles.
