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Fluffy sauce for spring vegetables.

Although it resembles the classic mousseline sauce--hollandaise augmented by whipped cream--this variation is less rich and less tricky to make. Flour slightly thickens a wine-and-butter mixture; a little whipped cream adds lightness.

Serve over hot vegetables or as a dip for them. Consider artichokes, asparagus, or broccoli. Lemon-Garlic Cream Sauce 1 chicken bouillon cube 1/4 cup each dry white wine and water 1/2 cup whipping cream 2 tablespoons butter or margarine 1 small clove garlic, minced or pressed 2 tablespoons all-purpose flour 1 large egg yolk 2 tablespoons lemon juice

Crumble bouillon cube into wine and water; set aside.

Whip cream until it holds soft peaks and set aside.

In a 1- to 2-quart pan over low heat, melt butter. Add garlic and cook until softened but not brown. With a wire whip, stir in flour, cooking until bubbly; do not brown. Remove from heat and gradually add wine mixture, stirring to form a smooth sauce. Cook over medium heat, stirring, until sauce boils.

Remove from heat and whisk in egg yolk and lemon juice. Fold sauce into whipped cream; serve hot. If made ahead, set pan in hot water to keep sauce warm up to 3 hours. Makes about 1-1/2 cups, enough for 6 servings.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Apr 1, 1985
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