Caper Sauce

Ingredients:

4 chopped shallots
2 tbsp extra virgin olive oil
4 anchovy filets
1 scant tsp cornstarch
2 tbs. capers
1 cup chicken stock

Preparation:

Sauté shallots in the olive oil until transparent.
Add the anchovies and crush with a fork.
Dissolve cornstarch in the stock.
Add the capers and chopped parsley, and leave to cook for a few minutes, stirring with a wooden spoon.
Serve hot in a tureen alongside potatoes, meats and other foods.

Directions:

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Caper Sauce

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