Lemon and sage sauce

Ingredients for 4 servings:

• 40 g butter
• 40 g flour
• 250 ml cream or milk
• 250 ml vegetable broth or stock
• salt and pepper
• Sugar
• 2 lemons, 1 of which untreated
• 3 sage leaves

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

for fish, veal or chicken

First, make a roux with the butter and flour. Combine the cream and broth or stock (depending on the main course, fish, veal, or chicken stock) and gradually stir in. Bring to a boil. Then add the juice of 1-2 lemons (depending on the desired intensity) and the zest of one unwaxed lemon. Season to taste with salt, pepper, and a little sugar. Stir in 3-4 chopped sage leaves and bring to a boil again. Perfect with white fish and veal. Serve with rice or boiled potatoes.