White Sauce for Seafood

Save to My Recipes

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.

Difficulty: Easy

Hands-on: 10 minutesTotal: 10 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories200
Total Fat18g
Saturated Fat12g
Cholesterol50mg
Sodium25mg
Total Carbohydrate7g
Dietary Fiber0g
Sugars3g
Protein3g