Advertisement
Ingredients
1 tablespoon butter
2 tablespoons flour
⅛ teaspoon paprika, preferably imported
¾ cup fish broth or bottled clam juice
Salt to taste, if desired
Freshly ground pepper to taste
1 egg yolk
¾ cup heavy cream
3 tablespoons drained capers, squeezed to extract excess liquid
Nutritional analysis per serving
7 grams carbs; 126 milligrams cholesterol; 288 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 17 grams saturated fat; 27 grams fat; 1 gram trans fat; 1 gram fiber; 598 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Melt the butter in a saucepan and add the flour and paprika, stirring with a wire whisk. When blended, add the fish broth, stirring rapidly with the whisk. Add salt and pepper.
- Step 2
Beat the egg in a small bowl and add the cream, stirring to blend. Add this to the sauce. Bring to the simmer, stirring constantly, until slightly thickened. Do not boil or the sauce may curdle. Add the capers, stir and remove from the heat.
Private Notes