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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Serve this tangy cream sauce over eggs, baked fish or freshly steamed vegetables. Recipe from Chef Sallie Williams. Ingredients:
4 tablespoons butter |
2 tablespoons flour |
1 1/2 cups milk |
2 large egg yolks |
3 tablespoons fresh lemon juice |
2 tablespoons dijon mustard |
red peppers (cayenne) or hot pepper sauce, to taste |
Directions:
1. Melt the butter in a medium size saucepan over medium heat.
2. Stir in the flour and cook for three minutes, but do not allow the mixture to brown.
3. Add the milk all at once, stirring constantly, and boil until slightly thickened, about 5 minutes.
4. Cover and set aside.
5. In a medium size bowl, beat together the egg yolks, lemon juice, mustard and pepper.
6. Stir 1/4 cup of the hot milk mixture into the egg yolks.
7. Then, pour the egg yolk mixture back into the saucepan.
8. Cook over medium heat, stirring constantly, until thick, about 3 to 5 minutes.
9. Do not boil.
10. Serve at once.
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