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Caper Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.4621
Energy (kCal)125.7205
Carbohydrates (g)12.3548
Total fats (g)7.4142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a heavy 8 to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, stir in the flour and mix thoroughly. Pour in the stock and, stirring constantly with a whisk, cook over high heat until the sauce thickens and comes to a boil. | 2. Reduce the heat to low and simmer the sauce for about 3 minutes to remove any taste of raw flour. Then stir in the capers, vinegar, salt and a few grindings of pepper. Taste for seasoning and serve hot from a small bowl or a sauceboat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    flour 1 tablespoon 36.1425 7.9128 0.5876 0.1402
    lamb stock 1 cup served - - - -
    caper 1 tablespoon drained cut 1.9780000000000002 0.4205 0.203 0.07400000000000001
    malt vinegar 2 teaspoons 2.1 0.09300000000000001 0.0 0.0
    salt 1/4 teaspoon - - - -
    black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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