A delicately flavoured sauce which is easy and inexpensive to make, Herb and Lemon Sauce may be served with grilled fish or chicken.
1 tablespoon butter
1 garlic clove, crushed
1 tablespoon flour
10 fl. oz. milk i- teaspoon dried thyme
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh chervil finely grated rind of
4 teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon single cream
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the garlic and cook, stirring occasionally, for 4 to 5 minutes.
Remove the pan from the heat. With a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly. Stir in the thyme, chives, chervil, lemon rind, salt and pepper.
Return the pan to the heat and bring the sauce to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 15 minutes, stirring occasionally. Stir in the lemon juice and cream and taste the sauce. Add more seasoning if necessary.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately.