Sauce with capers 2

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  • Boiling water: 1/2 lt
  • Butter: 250 gr
  • Flour: 50 gr
  • Salsa: 1 branch
  • Lemon: 2
  • Egg: 2
  • Caper: - glass


Melt part of the butter over low heat. Remove from the heat and add the flour. Wet with the water little by little. Join the rest of the butter and heat slowly, without boiling. Join the sauce with egg yolks, out of the heat. Stir on a low heat, and stir in the preparation of the lemon juice and capers.

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