LEMON-MUSTARD SAUCE

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Lemon-Mustard Sauce image

A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 246.3, Fat 19.6, SaturatedFat 11.1, Cholesterol 184.9, Sodium 310.1, Carbohydrate 12.4, Fiber 0.4, Sugar 1.8, Protein 5.5

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