Capers Island Cream Sauce
2 tbsp butter
1 cup whipping cream
1 tbsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
1 tsp mustard powder
2 tbsp capers
Melt butter in double boiler over moderate heat.
Slowly mix in flour with rubber spatula.
Continue mixing until mixture is a smooth paste.
Stir in whipping cream until the mixture is smooth.
Use the wire whisk to whip the mixture until it has thickened.
Remove from heat, then whisk in the black pepper, mustard powder and Dijon mustard.
Stir in the capers.
Return to double boiler on low to moderate heat to keep the sauce warm.