CookEat Recipe
Caper Sauce
A creamy caper sauce made with reduced white veal broth and enriched with egg yolk.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one pint of the actual strained broth for this sauce and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
Mix the one and a half tablespoons butter with the two tablespoons flour in a saucepan over heat. Pour in the measured one pint hot white veal broth. Add the half teaspoon salt and one saltspoon cayenne, mix well for two minutes, then gently reduce this actual sauce by half, stirring occasionally.
Step 5
Add the two tablespoons capers, mix briefly and boil for two minutes.
Step 6
Mix one yolk from a commercially pasteurized shell egg with the half gill pasteurized cream. Stir it into the sauce and heat gently for one minute, stirring constantly without boiling. Remove from the heat, pour all the sauce into a warm sauce bowl and serve promptly.
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