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Recipe Detail Page
Lemon Sauce with Spring Vegetables
Spring 2005
This sauce highlights spring vegetables and is less rich and less trouble than hollandaise sauce. You can serve it with steamed asparagus or artichokes or a mixture of green vegetables. The vegetables can be cooked ahead of time and reheated in a large frying pan with a little olive oil.
Serves 4
2 tbsp (25 mL) butter
1½ tbsp (22 mL) flour
1 cup (250 mL) chicken stock
2 lemons
2 egg yolks
Salt and freshly ground pepper
An assortment of hot cooked vegetables - asparagus, artichokes, peas, sugar snap peas, favas and French green beans.
1. In a small saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking, for 2 minutes. Remove from the heat and slowly whisk in ¾ cup (175 mL) chicken stock. Return to heat and cook, whisking continually until the mixture boils and thickens. Reduce the heat to low and simmer 3 minutes, then remove from the heat.
2. Zest the lemons, then squeeze ¼ cup (50 mL) of juice. In a small bowl, whisk half the zest with the juice, the egg yolks and the remaining stock. Slowly whisk this mixture into the sauce. Return to the heat and cook until just heated through. Do not allow the mixture to boil. Strain, then season with salt and pepper and add remaining zest.
3. Serve the sauce with the cooked vegetables as an appetizer. The sauce may be made a short time ahead and kept warm in a double boiler.
Serves 4
