Lemon Sauce

For fish, poultry, egg and veal dishes.

Servings:

Author:

Fish sauces [/dishes/sauces/fish-sauces/] Sauces [/dishes/sauces/]

🧂 Ingredients

1 Melt the butter in a saucepan. Add the flour and cook over low heat, stirring
with a wooden spoon, for 2 minutes. Do not allow the mixture (roux) to brown.
2 Remove the pan from the heat and gradually blend in the milk, stirring after
each addition to prevent lumps forming. Bring to the boil slowly and continue to
cook, stirring all the time, until the sauce comes to the boil and thickens.
3 Simmer very gently for a further 2 - 3 minutes. stir in the finely grated rind
of 1 small lemon and 15 ml (1 tbsp) of lemon juice. season with salt and pepper