Saturday, 20 August 2011

Lemon Cream Sauce


This sauce is great with chicken and fish :-) I used this for the steamed fish I cooked for supper a while ago.



Butter - 2 tbsp

Flour - 2 tbsp

Evaporated Milk - 200 ml

Heavy Cream - 200 ml

Freshly Squeezed Lemon juice - 2 1/2 tbsp

Lemon zest - 1 tsp

Salt to taste



1) Make a roux by melting the butter under low fire.  Add the flour and stir until homogenous,  Cook mixture for a minute to remove the flour taste.

2) slowly add the milk then the cream stirring continuously.

3) Add the lemon juice, lemon zest and salt.  Stir until the sauce thickens.

Pour on your fish or chicken


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