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from Bao's cookbook

Lemon-Mustard Sauce (Book of Sauce)

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sauce

     






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Ingredients:
  • 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.

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    modified: 2012.01.23 | created: 2012.01.23





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