White Sauce for Seafood
This simple sauce goes nicely with poached whitefish, such as sole. You can dress it up by combining the milk with a good stock or white wine, and adding fresh chopped parsley or chives at the end of cooking.
Serves 4
Cooking time: 10 minutes
4 tablespoons unsalted butter
3 tablespoons flour
½ teaspoon dried dill weed
¾ cup milk
¼ cup heavy cream or whipping cream
½ teaspoon ground nutmeg, or to taste
⅛ teaspoon black or white pepper, or to taste
1 teaspoon lemon juice
In a small saucepan, melt the butter on low heat. Add the flour and blend it into the melted butter, stirring continually until it thickens and forms a roux (3 to 5 minutes). Stir in the dill weed.
Increase the heat to medium. Slowly add the milk and the cream, stirring with a whisk until the mixture has thickened.
Stir in the nutmeg and pepper.
Stir in the lemon juice. Serve immediately.
