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In small, heavy saucepan, melt 1 tablespoon butter. Stir in flour. Add cold water and salt. Stir in egg yolk and cook over low flame, stirring constantly. Bring to boiling point but do not boil.
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Take pan off fire and add remaining butter and capers. Stir until well blended. This sauce is served with boiledfish.
Prep time 
