White Sauce for Seafood

This simple sauce goes nicely with poached whitefish, such as sole. You can dress it up by combining the milk with a good stock or white wine, and adding fresh chopped parsley or chives at the end of cooking.

Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 4


  • 4 Tbsp. unsalted butter
  • 3 Tbsp. flour
  • ½ tsp. dried dill weed
  • ¾ cup milk
  • ¼ cup heavy cream or whipping cream
  • ½ tsp. ground nutmeg
  • ⅛ tsp. black or white pepper
  • 1 tsp. lemon juice


  • In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux (3 to 5 minutes). Stir in the dill weed.
  • Increase the heat to medium. Slowly add the milk and the cream, stirring with a whisk until the mixture has thickened. Stir in the nutmeg and pepper. Stir in the lemon juice. Serve immediately.