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Sauce

Caper Sauce

A buttery sauce with capers, made by simmering butter, flour, water, salt, pepper, and capers.

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

Make the sauce

  1. Melt 1 ounce of butter in a saucepan over low heat.

  2. Stir in 1 teaspoon of flour and gradually add ½ cup of cold water.

  3. Season with salt and pepper.

  4. Cook on low heat, stirring occasionally, until it boils.

  5. Beat the mixture until smooth.

Finish and serve

  1. Add 2 ounces of butter and 1 tablespoon of capers.

  2. Serve in a hot bowl.

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
Enriches the sauce with fat, adding richness and a smooth, glossy mouthfeel.
Flour
Thickens the liquid as it heats, giving the sauce body.
Capers
Add a briny, tangy acidity that cuts through the richness of the butter.

The step that matters

Beat the mixture until smooth. Flour added to liquid can form lumps if not combined well, and lumps are hard to remove once the sauce thickens. Beating while the mixture is still forming its starch-thickened base keeps the texture even.

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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