Close
Ingredients
| salted butter: 1/3 cup |
| all-purpose flour (unsifted): 1/3 cup |
| chicken stock: 1 1/2 cups |
| eggs: 3 (yolks) |
| lemon juice: 2 Tbl |
| Dijon mustard: 2 tsp |
| salt: 1 dash |
| cayenne pepper (to taste) |
Lemon-Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
2 serving(s)
Tags
- 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.