Lemon Sauce

lemon sauce

Lemon Sauce

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For fish, poultry, egg and veal dishes.
Calories: 333


  • 1/2 oz English butter
  • 1/2 oz flour
  • 1/2 pint milk
  • 1/2 level tsp salt
  • freshly ground pepper
  • 1 small lemon
  • 1 tbsp of lemon juice


  • 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.
  • 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.
  • 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


makes 300ml(1/2 pint)
Calories: 333 kcal
Carbohydrates: 34 g
Protein: 10 g
Fat: 20g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 206 mg
Potassium: 500 mg
Fiber: 4 g
Sugar: 15 g
Vitamin A: 765 IU
Vitamin C: 65 mg
Calcium: 305 mg
Iron: 1 mg
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