Lemon Cream Sauce
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Onion salt||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Chicken bouillon cubes||2|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Teaspoon|
Melt butter or margarine in saucepan.
Blend in flour; brown to a golden color and add onion salt and paprika.
Gradually add water and bouillon cubes; cook, stirring constantly, until mixture thickens and comes to a boil.
Remove from heat; add whipping cream; heat to serving temperature.
Remove from heat; stir in lemon juice and parsley.