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Lemon Sauce

For fish, poultry, egg and veal dishes.

ingredients

makes 300 ml (1/2 pint)
15 g (1/2 oz) English butter
15 g (1/2 oz) flour
300 ml (1/2 pint) milk
5 ml (1/4 - 1/2 level tsp) salt
freshly ground pepper
1 small lemon
15 ml (1 tbsp) of lemon juice

method

1. Melt the butter in a saucepan. Add the flour and cook over low heat, stirring with a wooden spoon, for 2 minutes. Do not allow the mixture (roux) to brown.

2. Remove the pan from the heat and gradually blend in the milk, stirring after each addition to prevent lumps forming. Bring to the boil slowly and continue to cook, stirring all the time, until the sauce comes to the boil and thickens.

3. Simmer very gently for a further 2 - 3 minutes. stir in the finely grated rind of 1 small lemon and 15 ml (1 tbsp) of lemon juice. season with salt and pepper

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