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Sauce for Salmon and other Fish

  • 1 cup milk
  • 1 Tbsp cornstarch
  • Liquor from the salmon
  • 1 Tbsp butter
  • 1 egg, lightly beaten
  • Juice of 1/2 lemon
  • Mace
  • Cayenne pepper
Heat the milk, thickened with the cornstarch moistened with cold water, to a boil. Slowly stir in the butter and salmon liquor. Add the egg to the thickened milk. Remove from the fire and season with mace and cayenne pepper to taste. Let it stand in hot water for 3 minutes, covered. Add the lemon juice. Pour the sauce all over and around the salmon.
Submitted by Tess M Jun 28, 2009
15 min 30 min 45 min
Recipe Rascal