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Prep Time:
15 minutes

Cook Time:
4 minutes

Servings:
1 cup (250 mL)

Prep Time:
15 minutes

Cook Time:
4 minutes

Servings:
1 cup (250 mL)

Lemon Dill Sauce

INGREDIENTS

Lemon Dill Sauce

  • 2 Tbsp. (30 mL) Crisco® All-Vegetable Shortening
  • 1 Tbsp. (15 mL) all-purpose flour
  • 1 tsp. (5 mL) grated lemon peel
  • 1/4 tsp. (1 mL) dried dill weed
  • 1/4 tsp. (1 mL) salt
  • 1 C. (250 mL) half-and-half or milk
  • 1 egg yolk, beaten

DIRECTIONS

  1. Melt shortening in 1-quart (1 L) saucepan. Remove from heat. Stir in flour, lemon peel, dill weed and salt. Blend in half-and-half. Cook and stir over medium heat until mixture thickens and just comes to a boil. Remove from heat.
  2. Blend small amount of hot mixture into egg yolk. Blend back into hot mixture, stirring to combine. Cook and stir until mixture just comes to a boil. Cook and stir for 1 minute. Serve hot with fish.