Egg Caper Sauce

Description

 * makes 2 cups

Ingredients

 * 1 1⁄2 tbsp. butter
 * 1 1⁄2 tbsp. flour
 * 1 cup Double-Rich Fish Stock
 * 1⁄2 cup heavy cream
 * 2 hard-cooked eggs, peeled and chopped
 * 2 tbsp. capers, rinsed and coarsely chopped
 * Salt and freshly ground white pepper

Directions

 * 1) Melt butter in a small heavy-bottomed saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, until bubbling but not browned, about 2 minutes.
 * 2) Gradually whisk in stock, then cream. Bring to a simmer, cook for 30 seconds, then remove from heat and set aside to cool for 5 minutes. Sauce will thicken as it rests.
 * 3) Stir in eggs and capers. Season to taste with salt and pepper. Keep warm over lowest heat until ready to serve.