Herb Cream Sauce recipe
information
Herb cream sauce is often used with fish dishes and provides a great taste alternative.
ingredients
1/3 cup (75 g) butter, melted
juice 1 lemon
1 tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives
juice 1 lemon
1 tbsp plain flour (All purpose)
1 1/4 cup (1/2 pint) 300 ml single cream
1 egg yolk
salt and pepper
1 tablespoon snipped dill or chives
method
1. Measure all the ingredients except the seasoning and herbs into a blender or food processor and process until smooth.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Transfer to a bowl or sauceboat to serve.
2. Transfer to a small bowl and stand it over a pan of simmering water for about 10 minutes, stirring from time to time until thickened and will coat the back of a spoon.
3. Season to taste and stir in the herbs.
4. Transfer to a bowl or sauceboat to serve.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
