Caper Sauce - Great for Fish and Chicken!

These edible flower buds come from the Capparis Spinosa bush, a perennial plant that bears these flavorful edible buds. The caper was introduced in European countries and distinctive in Italian cuisine, especially Sicilian and southern Italian cooking. This exquisite and elegant sauce can be served on most fish and is also great with chicken - I'd say, pretty tasty!

• 2 tablespoons butter
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons stock (I used chicken stock)
• 2 generous tablespoons capers in vinegar
• 1 teaspoon mild vinegar (like apple cider vinegar)

Melt 1 tablespoon butter. Blend in flour. Cook until slightly brown and add remaining butter. Add salt, pepper and stock and cook until slightly thickened. Add capers and vinegar and mix well. Makes enough sauce for 1 pound of fish or chicken. 

It's that simple!