John Myers
Ingredients for 2 servings:
- 50 g butter
- 200 ml lemon juice
- 6 tsp, heaped sugar
- 50 g flour
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Heat the butter in a pan. Add the flour and stir to make a roux. Allow the roux to turn dark brown so that the sauce is also dark. Keep an eye on it, as it will burn quickly. Have enough water ready. When the desired brownness is reached, add the water while stirring constantly, but not too much at once. The sauce should have a creamy consistency. Simmer on low heat to remove the flour taste. Meanwhile, mix the lemon juice and sugar and season to taste. The finished sauce should have a sweet and sour taste. Neither the lemon nor the sugar should be too dominant. When the right balance is achieved, add the lemon and sugar to the pot. Bring the sauce back to a boil and season to taste. If the flavor is still not sufficient, simply make another lemon and sugar mixture. Note: This sauce goes well with fish or boiled eggs. All instructions are subject to change.
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