• makes 2 cups


  • 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


  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.
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