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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.