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Cream Sauce

American.foodie's picture
  Onion 1 Small, finely chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Dijon style mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Reserved fish broth 1 1⁄4 Cup (20 tbs)
  Half and half 1 Cup (16 tbs)

Cook and stir onion in margarine in 1 1/2-quart saucepan over low heat until onion is tender, about 5 minutes.
Blend in flour, mustard, salt and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in reserved fish broth and thehalf-and-half.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Microwave Directions: Prepare potatoes as directed.
If fish fillets are large, cut into 5 serving pieces.
Place onion, lemon, salt, peppercorns and 1 cup hot water in microwavable dish, 8x8x2 inches.
Arrange fish with thickest parts to outside edges of dish.
Cover tightly and microwave on high (100%) 4 minutes; rojtate dish 1/2 turn.
Microwave until fish flakes easily with fork, 3 to 5 minutes longer.
Remove fish with slotted spoon; place on serving platter and keep warm.
Strain broth; reserve 1 cup.
To prepare Cream Sauce, place onion and margarine in 1 1/2-quart microwavable casserole.
Microwave uncovered on high (100%), stirring every minute, until onion is tender, 2 to 3 minutes.
Blend in flour, mustard, salt and pepper; stir in reserved fish broth and the half-and-half.
Microwave, stirring every minute, until sauce is thickened, 4 to 6 minutes.
Continue as directed.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1010 Calories from Fat 667

% Daily Value*

Total Fat 77 g119%

Saturated Fat 46.8 g233.8%

Trans Fat 0 g

Cholesterol 210.5 mg70.2%

Sodium 2349.5 mg97.9%

Total Carbohydrates 58 g19.2%

Dietary Fiber 3.3 g13.4%

Sugars 6.1 g

Protein 20 g39.4%

Vitamin A 45.5% Vitamin C 18.8%

Calcium 39.3% Iron 17.6%

*Based on a 2000 Calorie diet

Cream Sauce Recipe