1 oz. of butter
3 tb spn plain flour
1 1/2 c. chicken, fish or veal stock
1 tb spn cream
Lemon juice to taste
Melt the butter in a pan, add the flour and cook over medium heat for 2 minutes, or until a thick paste has formed- be careful not to brown the mixture or it will color your sauce.
Whisk in the stock a little at a time to prevent the mixture becoming lumpy. Cook the sauce, whisking continuously, for 3-5 minutes- it should be quite thick and not have a floury taste.
Season with salt, pepper and lemon juice, adding a little at a time. Finally, stir in the cream. Serve immediately, as this sauce will quickly thicken if left to stand. If necessary, add a little extra stock to thin it down.
7 g. Carbohydrates
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