Sauce for Salmon, and other Fish
A classic sauce for salmon and other fish.
Ingredients
- 1 cupful Milk
- 1 tablespoonful Cornstarch
- as needed Salmon liquor (or fish stock)
- 1 gravy spoonful Butter
- 1 Egg
- 1/2 Lemon juice
- to taste Mace
- to taste Cayenne pepper
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Instructions
- 1Heat 1 cupful of milk in a saucepan until it comes to a boil. In a small bowl, whisk together 1 tablespoonful of cornstarch with a little cold water until smooth.
- 2Pour the cornstarch slurry into the boiling milk, whisking constantly until the sauce thickens. Add the liquor from the salmon (or fish stock) and 1 gravy spoonful of butter, stirring until the butter is melted and incorporated.
- 3Remove the saucepan from the heat. In a separate bowl, lightly beat 1 egg. Gradually whisk the egg into the thickened milk mixture. Season with mace and cayenne pepper to taste.
- 4Let the sauce stand in hot water for 3 minutes, covered. Stir in the juice of 1/2 lemon. Pour the sauce immediately over the salmon and serve.
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