Prep 5 mins
Cook 10 mins
From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
- 2 tablespoons butter (no substitutions)
- 3 tablespoons flour
- 1⁄2 teaspoon salt (if fish stock is salty, you might want to reduce or omit salt)
- 1 dash black pepper
- 3 cups fish stock (sub chicken stock if you don't have fish stock)
- 2 tablespoons prepared mustard (dijon is very nice, but any prepared mustard will do)
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
This was really tasty - it makes a LOT of sauce. I only used 1 cup of chicken stock and still had plenty left over (we poured it over grilled salmon and roasted potatoes). Delicious! Thanks, Molly5!