Lemon-Garlic Butter Sauce
	This recipe makes 2 cups, about twice as much as you'll need for the above fish. 
	Refrigerate what is left over and consider using as a topping for potatoes or 
	1/2 cup clam juice
	1/2 cup dry sherry
	1/2 cup whole milk
	1 Tbsp minced garlic
	1 Tbsp minced shallots
	1/2 bay leaf
	1 Tbsp unsalted butter
	1 Tbsp flour
	3/4 pound (3 sticks) unsalted butter
	1 teaspoon salt
	1 teaspoon white pepper
	1 Tbsp lemon juice
	Prepare the Sauce
	1 Reduce first six sauce ingredients (clam juice, sherry, whole milk, garlic, 
	  shallots, bay leaf) by half in a small saucepan.
	2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon 
	  of butter in the saucepan on medium heat until it is foamy. Sprinkle in the 
	  flour, stirring a couple of minutes with a metal whisk until well mixed 
	  (but not browned).
	3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. 
	  When you first add some of the mixture, the roux will bubble up. Just keep 
	  adding the mixture and keep whisking to incorporate.
	4 Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. 
	  Add lemon juice, salt, and white pepper. Add some more clam stock if the 
	  sauce is too thick.

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