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Sauce

Caper Sauce

A creamy sauce made with butter, flour, salt, pepper, hot water, capers, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Caper Sauce

Why it works: Flour and capers match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,024 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Caper Sauce

Ingredients

Directions

  1. Melt 2 tablespoons of butter in a saucepan.

  2. Add 2 tablespoons of flour mixed with ¼ teaspoon salt and ½ teaspoon pepper.

  3. Gradually pour in 1½ cups of hot water while stirring.

  4. Boil for 5 minutes.

  5. Add ⅓ cup of drained capers and 1 tablespoon of butter, a small piece at a time.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + caperstop 6% of all pairs
    Smell alikestrong
    Cooked together1,024 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + caperstop 12% of all pairs
    Smell alikemoderate
    Cooked together2,088 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + caperstop 16% of all pairs
    Smell alikemoderate
    Cooked together1,637 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Forms the fat base that the flour is cooked into, giving the sauce richness.
Flour
Thickens the liquid as it cooks, giving the sauce body.
Capers
Add a sharp, briny acidity that cuts through the richness of the butter.

The step that matters

Pour in the hot water gradually while stirring. Adding the liquid slowly while stirring keeps the flour dispersed so it cannot clump, which gives a smooth, evenly thickened sauce.

Swap the capers

How well each one fits the dish's main ingredients (butter, flour, pepper):

  1. Parsleyfits better
  2. Turmericfits about as well
  3. Nutmegfits about as well
  4. Capersthe original

Fit is the average pairing score against butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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