⅛ tsp. pepper
¼ cup capers
Scald the Carnation and water together. Melt the butter, add chopped onion and when brown add the flour and let brown; add the salt, pepper, and scalded milk, stirring constantly. Cook for about five minutes and add the drained capers. Serve hot with fish.
MOCK HOLLANDAISE SAUCE
1 tbsp. butter
2 tbsp. flour
½ tsp. salt
⅛ tsp. pepper
¾ cup Carnation Milk
2 egg yolks