Quick and easy to prepare, this creamy sauce with a slightly piquant flavour is a traditional accompaniment to boiled
mutton, but it goes equally well with boiled chicken. This sauce may also be served with boiled beef but use beef stock and leave out the cream.
2 tablespoons butter
4 tablespoons flour 16 fl. oz. chicken stock or stock made with a chicken stock cube, warmed
2 teaspoons vinegar
½ teaspoon prepared mustard
½ teaspoon salt
½ teaspoon white pepper ½ tablespoons capers ½ tablespoons single cream
In a medium-sized saucepan, melt the butter over moderate heat. With a wooden spoon, stir the flour into the butter and cook, stirring, for 1 minute.
Remove the pan from the heat and gradually stir in the stock. Add the vinegar, mustard, salt, pepper and capers.
Return the pan to the heat and cook, stirring constantly, until the sauce comes to the boil. Reduce the heat to low and gently simmer the sauce for 5 minutes.
Remove the pan from the heat and stir in the cream. Pour the sauce into a warmed sauceboat and serve at once.