Delicious served with hot or cold fish dishes, especially cold salmon, Lemon Sauce is easy to make. The sauce can also be poured over steamed cauliflower or leeks and served with roast meat. The addition of cream is optional, but it makes a richer sauce, and a tablespoon of finely chopped fresh chives or chervil can also be added.
1 oz. butter
1 tablespoons flour teaspoon salt
½ teaspoon white pepper
1 teaspoon grated nutmeg s teaspoon cayenne pepper
8 fl. oz. chicken stock
2 fl. oz. lemon juice finely grated rind of 1 lemon 8 fl. oz. water egg yolks, lightly beaten
1 tablespoons double cream (optional)
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, remove the pan from the heat.
With a wooden spoon, stir in the flour, salt, pepper, nutmeg and cayenne to make a smooth paste. Gradually stir in the chicken stock, being careful to avoid lumps. Stir in the lemon juice, lemon rind and water.
Return the pan to moderate heat. Cook the sauce for 3 to 4 minutes, stirring constantly.
Reduce the heat to low. Using a wire whisk or rotary beater, whisk in the egg yolks. Cook the sauce, stirring constantly, until it is thick and smooth. Do not let it come to the boil or the eggs will scramble.
Remove the pan from the heat. Stir in the cream if you are using it. Pour the sauce into a warmed sauceboat and serve immediately.