I'm not entirely sure where this recipe originally came from, I found it scrawled down whilst I was sorting out some paperwork - I suspect it's probably based on a recipe in a book somewhere. It makes a Lemon sauce best served on a light meat - like Chicken.
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 0 mins | 20 mins | 20 mins |
Ingredients
- 50g butter
- 1 tbsp chopped parsley
- 1 onion (finely chopped)
- 40g plain flour
- 450ml piping hot chicken stock
- 4 tbsp double cream
- Juice of 1/2 large lemon
Method
- Melt the butter in a wide-based saucepan
- add the onion and fry over a medium-high heat stirring regularly for 10 mins
- Sprinkle in the flour and stir for a minute
- Pour in the hot stock
- Whisk vigorously until it comes to the boil, then simmer on a medium-high heat
- Stir occasionally and continue to simmer until sauce is smooth, thickened and clear p
- Pour in the cream
- Pour in the lemon juice
- If you're serving with meat, pour in some of the juices from the cooking meat
- Season with salt and pepper
- Add the parsley and serve hot