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madbakerThis week's Resolution Recipe: Lemon-Mustard Sauce.
"Serve this tangy cream sauce over eggses, poached or baked fish, or even freshly steamed vegetables."
4 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
2 egg yolks
3 Tbsp lemon juice
2 Tbsp Dijon mustard
pinch crushed red pepper to taste
Melt the butter over medium heat. Stir in the flour and cook for three minutes, but do not allow the mixture to brown. Add the milk all at once, stirring constantly, and boil until slightly thick, about 5 minutes. Cover and set aside.
In a medium bowl, beat together the egg yolks, lemon juice, mustard, and red pepper. Stir 1/4 cup of the hot milk mixture into the egg mixture. Then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 to 5 minutes. Do not boil.
Yields about 2 cups.
What worked: Easy (we made a half batch). It enlivened commercial bland turkey meatballs fairly well. It was fine.
What didn't: Eh, it was nothing worth noting.
Will I make it again? Maybe. This is out of a sauce cookbook that I often forget I have; most of the recipes are not very interesting or too fiddly, but occasionally there are some decent ones worth repeating which has so far kept it on my shelf.
"Serve this tangy cream sauce over eggses, poached or baked fish, or even freshly steamed vegetables."
4 Tbsp butter
2 Tbsp flour
1 1/2 cups milk
2 egg yolks
3 Tbsp lemon juice
2 Tbsp Dijon mustard
pinch crushed red pepper to taste
Melt the butter over medium heat. Stir in the flour and cook for three minutes, but do not allow the mixture to brown. Add the milk all at once, stirring constantly, and boil until slightly thick, about 5 minutes. Cover and set aside.
In a medium bowl, beat together the egg yolks, lemon juice, mustard, and red pepper. Stir 1/4 cup of the hot milk mixture into the egg mixture. Then pour the mixture back into the saucepan. Cook over medium heat, stirring constantly, until thick, about 3 to 5 minutes. Do not boil.
Yields about 2 cups.
What worked: Easy (we made a half batch). It enlivened commercial bland turkey meatballs fairly well. It was fine.
What didn't: Eh, it was nothing worth noting.
Will I make it again? Maybe. This is out of a sauce cookbook that I often forget I have; most of the recipes are not very interesting or too fiddly, but occasionally there are some decent ones worth repeating which has so far kept it on my shelf.
