Dijon Sauce for Fish

[vengroff]

Dijon Sauce for Fish

This goes well with the Potato-Crusted Salmon recipe which is also found in this archive.

• 1 T butter
  
• 1 T flour
  
• 1 c milk
  
• 3 T dijon mustard. More if you want a stronger flavor
  
• salt and white pepper to taste
  

Begin by melting the butter in a small saucepan over a medium flame. Once it is melted and bubbling, add the flour and stir thoroughly until a uniform paste is formed. Continue cooking until the roux just starts to brown. Add a quarter of the milk, and wisk to incorporate. Repeat three more times until all the milk has been added. Lower the flame to prevent boiling. Cook, stirring a couple of times, for five minutes, then wisk in the mustard. Taste, and add salt and pepper to taste. Hold over a very low flame, stirring occasionally, until ready to serve.

Keywords: Easy

( RG113 )