February 14, 2013

This is a recipe I found many years ago. I wish I could remember where it came from, but if anyone knows, let me know so I can acknowledge properly!
3 tbsp. butter
3 tbsp. flour
Dash of white pepper
1 c. milk
2 tsp. dill weed
1 tsp. fresh parsley, chopped
1 tsp. lemon juice
1/2 tsp. Dijon mustard

Place butter in 4 cup Pyrex cup. Microwave 1 minute, then stir in flour – 1 tablespoon at a time to make roux. Microwave 30 seconds longer until bubbly. Stir in salt and pepper. Gradually add milk. Blend well. Microwave 3 to 3 1/2 minutes, stirring every minute until sauce is thick and smooth. Add dill weed, lemon juice and mustard. Stir well to blend. Serve hot over cooked vegetables or fish.


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