This sauce was pretty good, but it was a little thicker than I anticipated. I think it would have worked better to stir the cooked butter/flour (roux) in by the spoonful to an already warm mixture of milk and lemon juice (saw the tip on another recipe and it worked well). I think by adding the cold milk, it made the sauce chunky. I ended up adding some white cooking wine to thin it out and then had to add more lemon juice. I added some dill, but the sauce really came together after I added some garlic. I didn't actually care for it on the cod I made it for (since I thought it was lighter), but it was fantastic on the rice. Love the tanginess and spice--would like to try again.
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This sauce was pretty good, but it was a little thicker than I anticipated. I think it would...