Wednesday 18 July 2007

Mustard and Caper Sauce

  • Ingredients

  • 1 oz (25g) butter
  • 4 - 5 spring onions, finely chopped
  • 2 tbsp capers
  • 1 beef stock cube
  • 1 tsp ready made English Mustard
  • 4 fl oz (125ml) water
  • 6 fl oz (175ml) Extra Dry Martini
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ pint (300ml) double cream

  • Method

  • Fry the onions in the butter, until soft.
  • Add the Martini and water.
  • Crumble the stock cube into the pan and stir well.
  • Add the capers, salt, black pepper and mustard, let the pan simmer for 2 minutes, stirring occasionally.
  • Finally stir in the cream and cook on low for a further 2 minutes, do not allow to boil.

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