1/4 stick of Butter
Flour (less than 1/4 cup)
Water
Fish Broth
Lemon Juice
1/4 cup of Capers
2 to 3 tsp of the Caper Juice
half glass of cheap dry White Wine
Salt and Pepper to taste

In a deep sauce pan prepare the white sauce using a quarter stick of butter and melt under low heat. Add flour(less than 1/4 cup) and stir until all the flour is absorbed by the butter, stirring constantly. Be careful not to let the butter burn. Now add a little water and continue to stir. Add slowly more water and stir until the sauce becomes a thick mixture (there should be no lumps and hold the consistency of thin dough), then the fish broth until the sauce has a creamy consistency. Now add the juice of half a lemon, about a quarter cup of capers, including two or three tsp of the caper juice, a half glass of cheap dry white wine, and salt and pepper to taste

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