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
- 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.