Mersey Point Salmon Sauce
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
salmon
bits |
|
| 3 | tablespoons |
butter
or margarine |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ⅓ | cups |
stock
fish or chicken |
|
| 1 | tablespoon |
milk
or cream |
|
| 1 | teaspoon |
dill weed
|
|
| 1 | tablespoon |
capers
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
salmon
bits |
|
| 45 | ml |
butter
or margarine |
|
| 45 | ml |
all-purpose flour
|
|
| 315 | ml |
stock
fish or chicken |
|
| 15 | ml |
milk
or cream |
|
| 5 | ml |
dill weed
|
|
| 15 | ml |
capers
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Melt butter, stir in flour and blend.
Slowly add the stock and milk.
When sauce is smooth and boiling, add the salmon bits, dill, and capers.
Add pepper and lemon to taste.
This sauce is great served over rice, fettucini, or pastry.
Serve it as a hors d'oeuvre, appetizer, or main course.
