Fresh Lemon Sauce

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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
  • 1ΒΌ cups reserved cooking liquid
  • Β½ cup heavy cream
  • 1 teaspoon salt
  • ΒΌ 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.

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