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Dijonnaise Sauce's picture
  Butter 1 Teaspoon
  Butter 6 Tablespoon, cut in small pieces
  Flour 1 Teaspoon
  Milk 2 Tablespoon
  Salt To Taste
  Egg yolks 3
  Cayenne 1 Teaspoon
  Lemon juice 1 Tablespoon
  Dijon mustard 1 1⁄2 Teaspoon
  Whipping cream 3 Tablespoon

Melt 1 teaspoon of butter in a small saucepan.
Stir in the flour and cook over medium heat for 3 minutes, stirring constantly.
Do not let the mixture brown.
Add the milk, whisking until the cream sauce is thick and smooth.
Whisk the egg yolks, lemon juice, and whipping cream over medium heat just until the mixture begins to thicken.
Remove from the heat and gradually add the 6 tablespoons of butter, whisking constantly.
Add salt and cayenne to taste.
Stir in the mustard and the reserved cream sauce.

Recipe Summary

Side Dish

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