Creamy White Sauce With Lemon

Ingredients

• 2 oz butter
• 1.5 oz flour
• 1 pint white stock
• 0.5 pint cream
• A few drops lemon juice
• Salt and pepper to taste

Method

1. 1 Melt butter in a stewpan over medium heat.
2. 2 Whisk in flour until smooth to form a roux.
3. 3 Gradually add stock, stirring constantly to prevent lumps.
4. 4 Stir in cream and bring to a gentle boil, cooking until thickened.
5. 5 Remove from heat, stir in lemon juice, salt, and pepper.
6. 6 Strain through a fine-mesh sieve or tammy cloth before serving.