Lemon cream sauce

Lemon Cream Sauce

Sauces can make or break a dish. When I was growing up I learned very quickly the importance of being able to make a good sauce from scratch.. Again there was this rivalry between the cooking tradition of my mother (Saxon) and my father (Prussian)! I think my father won that one. How to make the base of most white and dark sauces I will do in another blog.

The Lemon Cream sauce is quick to make and delicious with most fish, salmon,cod and  all crustaceons
[ This sauce originates in the Normandie where cream and butter are in abundance in cooking]

Cooking time: approx: 15 minutes

Ingredients

1/2 cup chicken stock
1 cup fresh cream
Grated zest of my lemon
1 tbsp fresh lemon juice
1 tbsp fresh dill/ or 1 tsp dried dill
1 egg yolk
2 tsp butter/ flour balls

Cooking Instruction

1. Pour the chicken stock into a saucepan and add the cream

2. Slowly bring the liquid to boil, turn down to simmmer.

3. Add the zest and the lemon sauce and simmer until sauce thickens slightly

4. Add the butter/flour balls [work a tsp of flour into two dollops of butter] stirring until butter balls are dissolved. This will thicken the sauce

5. Beat  the egg yolk add a little of the liquid to the egg yolk, beating continuously while you are adding the liquid. Add to sauce stirring continuously. This will give the sauce a very velvety consistency.

6. Just before serving add the fresh dill. If you are using dried dill, add it at the same time as the butter balls to let the flavour develop.

Note 

If you find adding the egg yolk too fussy or difficult, then just leave it out. You still have a delicious tasting sauce

Note 2 The Butter balls are a quick way to thicken any soup. Due to the slow dissolving of the butter,  the flour is released slowly and your sauce does not get lumpy