Lemon tarragon sauce

Yield: 1 servings

Measure Ingredient
1 tablespoon Cornstarch
¼ teaspoon Salt
⅛ teaspoon Pepper
1 cup Milk
2 tablespoons Butter
2 tablespoons Lemon Juice
½ teaspoon Dried Tarragon Leaves

In a 1 quart saucepan,stir together cornstarch, salt and pepper.

Gradually stir in milk until smooth; add butter, stirring constantly.

Bring to a boil over medium heat and boil for 1 minute. Add lemon juice and tarragon; stir until blended. Serve warm over crisp vegetables. From: Syd's Cookbook.

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