Lemon Sauce
250ml (8 floz) Milk
90ml (3 floz) Fish or Vegetable Stock
40g (1˝oz) Butter
25g (1oz) Plain Flour
1-2 tbsp Lemon Juice
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Add the milk and stock, bring to the boil, stirring continuously, until thickened.
Simmer gently for 4-5 minutes.
Stir in the lemon juice.
Serve with fish.
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