Lemon-Mustard Sauce

This Lemon-Mustard Sauce is the perfect accompaniment to snapper, cod, tilapia, halibut, or any other white fish or vegetables that needs a flavor lift. For a color lift, I garnish this velvety sauce with a little parsley or finely sliced green onion. 

Lemon-Mustard Sauce:

2 tbsp. (30 mL) butter or margarine

2 tbsp. (30 mL) all-purpose) flour

½ tsp. (2.5 mL) salt

⅛ tsp. (0.5 mL) pepper

1 c. (250 mL) hot water

1 tsp. (5 mL) prepared mustard (yellow ballpark mustard)

Grated peel and juice of ½ fresh lemon

½ c. (125 mL) mayonnaise

In a saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Gradually blend in hot water and mustard. Cook over medium heat, stirring until thickened. Add lemon peel and juice. Remove from heat; blend in mayonnaise. Makes about 1-⅓ cups.

Lemon-Mustard Sauce