LOOKING for: Lemon Sauce

20 years ago

My first post: I discovered this site yesterday and have searched the "Lemon" threads without finding exactly what I'd hoped. I have been trying to create a savory lemon sauce with the body of a bechamel for topping chicken, rice and vegetables, but I seem to keep producing a bitter mess with separated butter floating on top. Is there a physics issue I'm missing, or can one yield a fuller-bodied savory lemon sauce?

Thank you all in advance for any tips.

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Comments (3)

ginger_st_thomas
20 years ago
I've never had that happen with this one.
LEMON SAUCE (1 3/4 cups)
4 TBL butter
2 TBL flour
1/4 cup fresh lemon juice
1 cup boiling water
1/4 tsp salt
Dash of Tabasco
1/2 cup whipped cream or sour cream, approximately

Melt 3 TBL of the butter in a saucepan. Stir in the flour & let cook 2 minutes. Add the lemon juice & boiling water; stir & cook until smooth & thickened. Simmer 5 minutes & add teh salt & Tabasco. Just before serving, add teh cream & remaining 1 TBL butter, melted.~~Craig Claiborne
enigma17
Original Author
20 years ago
This sauce is amazing and exactly what I was looking for. Thank you so much. I am very pleased to have found this site. Laura
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ginger_st_thomas
20 years ago
You made it already? Glad you liked it & welcome!