A few days ago, fish was being defrosted for our weekday lunch and I needed to come up with a sauce to serve it with. I like citrus sauces for fish, but Mariano likes creamy sauces. I found this one, the perfect combination.
It reminds me of a Hollandaise sauce, but without all that butter. You can use this for fish or chicken, and also for vegetable dishes such as asparagus. The great thing about this sauce, is that even though it’s cream based and it does have some butter in it, it’s still lighter than a Hollandaise or Béarnaise sauce and it can be made in a few minutes with much less work, which I love.
I didn’t try this, but I read you can add Parmesan Cheese to this sauce and use it over angel hair pasta and shrimp.
Recipe from Dishin’ & Dishes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup of milk
½ cup of cream
¼ cup white wine
Grated peel of 1 lemon
Juice of 1 lemon
Salt and Pepper to taste
- Melt butter over medium heat in skillet, add flour and whisk for about a minute. This is called a roux, equal parts of butter and flour are used to thicken sauces.
- Add milk, cream and wine.
- Remove pan from heat and add seasonings, lemon zest and lemon juice.
- Return to heat and whisk until thick and creamy, about another minute or two. Pour over vegetables, chicken, fish or pasta.
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