Béchamel sauce with capers
6 servings
30 minutes
Capers béchamel sauce is a refined addition to any dish requiring a delicate flavor accent. Originating from French classical cuisine, this sauce gains a new hue from capers that add zest and a slight tanginess. The creamy texture made from butter, milk, and broth perfectly envelops meat and fish dishes while pairing wonderfully with pasta and vegetables. Egg yolks provide richness, while capers impart an exquisite aroma of Mediterranean gastronomy. This sauce should be served fresh to fully appreciate its harmony of flavors. An excellent choice for gourmets who value the balance between softness and spicy notes!
1
Melt butter and vegetable oil in a saucepan and mix in the flour. Gradually pour in the milk, stirring the mixture thoroughly, add the broth, and bring to a boil.
- Butter: 50 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 375 ml
- Fish stock: 375 ml
2
Add salt to taste and simmer for 8-10 minutes, stirring. Remove the pot from the heat.
3
In a bowl, place two egg yolks and slowly, while constantly whisking, add 2-3 tablespoons of prepared sauce. Mix well and transfer everything to a larger bowl with the sauce - mix thoroughly. Add chopped capers. Serve immediately.
- Egg yolk: 2 pieces
- Capers: 2 tablespoons
