Tarragon sauce for fish

Yield: 1 servings

Measure Ingredient
1 cup Milk
2 teaspoons Capers
½ teaspoon Tarragon salt and pepper to taste
3 teaspoons Lemon juice
3 teaspoons Flour
1 Hard-boiled egg

Stir flour into ¼ cup milk until well blended, add the remaining milk. Add tarragon, capers, lemon juice, salt, pepper. Heat over slow fire, stirring constantly, until sauce is a smooth consistency. Chop hard-boiled egg and blend with sauce. Serve with boiled or sauteed fish; especially good with haddock, cod or halibut.

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