Serve this creamy lemon
basil sauce over fish, chicken, or vegetables.
Lemon
Basil Sauce
- 1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 teaspoon grated lemon peel
1 teaspoon dried basil
- In a small saucepan over
medium heat, melt butter; blend in flour. Gradually add milk,
stirring constantly with a wire whisk, until the mixture thickens
and begins to boil; remove from the heat. Whisk in beaten eggs,
grated lemon peel, and basil; cook, stirring constantly, until
the mixture thickens, but do not boil.
Makes about 1/2 cup.
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