cookmarked logo      
from Bao's cookbook

Lemon-Mustard Sauce (Book of Sauce)




  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken or beef stock, or White Stock
  • 3 egg yolks
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • Salt
  • Red (cayenne) pepper, to taste
  • Preparation:
    1. In a heavy-based medium saucepan, melt butter and add the flour all at once. Cook, stirring constantly, for 3 minutes.
    2. Add stock all at once, using a whisk to blend smoothly. Cook over low heat, stirring often, for 5 to 6 minutes.
    3. Gently beat in egg yolks and add lemon juice, whisking constantly. Add mustard and mix well; add salt.
    4. Cook 1 to 2 minutes longer; add red pepper, a little at a time, stirring and tasting until required degree of “heat” is achieved.
    5. Serve hot over steamed or boiled vegetables, such as asparagus, or use as an accompaniment for fish.

      copy recipe

    modified: 2012.01.23 | created: 2012.01.23

    cookmarked logo