Full Page 4 x 6 5 x 7

2 cups milk
2 TBSP fresh or 1 tsp dry dill
1 1/2 tsp Dijon mustard
1/2 cup butter
1/2 to 3/4 cup flour
salt & pepper

This is great served on fish.
First make a roux with the butter and flour. Melt the butter in a thick bottomed sauce pan.
Add the flour and cook 8 - 10 miinutes.
(Roux keeps in the fridge as long as butter would.)
To make sauce:
Mix milk, dill and dijon and heat. Add 3 TBSP of roux to thicken.

Servings: n/a
Keywords: dips   Category: Sauces    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: April 22, 2006 by deebeeeff     Last Updated: October 23, 2014
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