Lemon-Mustard Sauce
"A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus."
- Ready In:
- 28mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 4-6
ingredients
- 1⁄3 cup butter
- 1⁄3 cup flour
- 1 1⁄2 cups chicken stock
- 3 egg yolks
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 pinch salt
- cayenne pepper, to taste
directions
- In a heavy-based medium saucepan, melt butter.
- Add flour all at once.
- Cook, stirring constantly, for 3 minutes.
- Add stock all at once.
- Blend mixture with a whisk.
- Cook mixture over low heat for 5 or 6 minutes, stirring often.
- Gently beat in egg yolks and add lemon juice, whisking constantly.
- Add mustard and mix.
- Add salt.
- Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.
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Reviews
-
Simple, easy, and well, PERFECT.
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
8727975"
