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Ingredients
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| fresh dill weed (sprigs): 1/2 tsp |
| dried thyme (leaves): 1/4 tsp |
| salt: 1/4 tsp |
| chicken broth: 2 cups |
| lemon peel: 1/4 tsp |
| lemon juice: 1 Tbl |
| parsley: 1 tsp |
| black pepper (to taste) |
Lemon-Dill Sauce
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
5 min -
Servings
2 serving(s)
Tags
- In a saucepan, melt the butter over a medium heat.
- Once melted, add the flour, dill weed, thyme, and salt.
- Whisk ingredients together until well-mixed.
- Add chicken broth, and bring to a boil over medium to medium-high heat.
- Boil for a minute or two, then add the lemon rind, lemon juice, parsley, and pepper (if desired).
- Turn down the heat to about a medium heat, and allow the sauce to thicken slightly.
- Serve hot on chicken, roasted potatoes, or veggies - or whatever else you'd like.