Lemon-Mustard Sauce
1/3 cup butter
1/3 cup flour
1 1/2 cups chicken stock
3 egg yolks
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 pinch salt
cayenne pepper, to taste
1 1/2 cups chicken stock
3 egg yolks
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 pinch salt
cayenne pepper, to taste
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.*Food.com.**http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/lemon-mustard-sauce-for-fish-or-chicken.html
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.*Food.com.**http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/10/lemon-mustard-sauce-for-fish-or-chicken.html
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