Lemon Sauce for Fish HT ACC 10mins
Sauces Accompaniment Gluten Wheat Free
tbsp Single Cream
rated rind and juice of 1/2 a lemon
tbsp Fresh Parsley, finely chopped
Heat the butter until melted then add the beaten egg yolks and cream. Season
with salt and sugar to taste.
Let the sauce thicken over a low heat without boiling then add the lemon juice
and grated peel.
Finally, stir in the chopped parsley. Serve hot.
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