Lemon Dijon Cream Sauce

This sauce is wonderful on vegetables. Or use it on Eggs Benedict for a change.

• Ready In: 10 mins
• Yields: 1/2 cup

Ingredients

• 2  teaspoons butter
• 1  tablespoon fresh lemon juice
• 1  tablespoon Dijon mustard
• 1⁄2 cup heavy cream (may need more)

Directions

1. Melt the butter over low heat, and add the Dijon and lemon juice, mixing well.
2. When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like.
3. Serve over vegetables.