Lemon-Mustard Sauce

A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

• Ready In: 28 mins
• Serves: 4-6
• Yields: 2 cups

Ingredients

• 1⁄3 cup butter
• 1⁄3 cup flour
• 1 1⁄2 cups  chicken stock
• 3  egg yolks
• 2  tablespoons lemon juice
• 2  teaspoons Dijon mustard
• 1  pinch salt
•  cayenne pepper, to taste

Directions

1. In a heavy-based medium saucepan, melt butter.
2. Add flour all at once.
3. Cook, stirring constantly, for 3 minutes.
4. Add stock all at once.
5. Blend mixture with a whisk.
6. Cook mixture over low heat for 5 or 6 minutes, stirring often.
7. Gently beat in egg yolks and add lemon juice, whisking constantly.
8. Add mustard and mix.
9. Add salt.
10. Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.