Herb and lemon sauce

(Makes 300m1)

15g. butter

I crushed clove garlic

1/2 tablespoon flour

300ml milk

1/2 teaspoon dried thyme

I tablespoon chopped chives

grated rind I lemon

I teaspoon lemon juice

I tablespoon double cream

salt and black pepper

Melt the butter in a saucepan and fry garlic for 4-5 minutes. Off the heat stir in the flour and make a paste. Gradually add milk, stirring constantly. Stir in herbs and seasoning. Return pan to heat and simmer for 15 minutes stirring from time to time. Remove front heat. Stir in lemon juice and cream. Serve hot in a sauce-boat. Delicious with hot poached trout.

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