Fresh Lemon Sauce

Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • cups reserved cooking liquid
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons fresh lemon juice


    Melt the butter in a saucepan and blend in the flour. Add the cooking liquid and heavy cream gradually. Cook, stirring constantly, until the mixture is smooth and medium thick. Add remaining ingredients.