Caper sauce is really good with grilled chicken, fish or seafood. Use the little capers that are packed in salt or stored in brine for this recipe not those you find in vinegar. Rinse and drain them first.
Makes enough sauce to serve as a garnish for 4 pieces of fish.
1 tablespoon olive oil
1 shallot, peeled and finely chopped
2 tablespoons capers (rinsed)
150ml chicken stock
1 teaspoon Dijon mustard
Freshly ground black pepper
1-2 tablespoon creme fraiche
1. Heat the olive oil in a small saucepan. Add the shallot and fry over gentle heat until soft but not coloured. Add the capers and stock, bring to the boil, reduce the heat, whisk in the mustard and season with freshly ground black pepper. Turn off the heat.
2. Add a spoon of creme fraiche to a cup and add a few spoons of stock from the saucepan to it. Stir until smooth and add it back to the saucepan. Stir and it’s ready to serve hot or cold.