Lemon white sauce for fish and vegetables

The lemon white sauce (bechamel) is a creamy and flavorful sauce that is velvety and fragrant sauce perfect with fish dishes, vegetables or baked pasta. It is a variant of the classic bechamel with a pronounced lemon aftertaste and odour. It is a delicate sauce, not at all acidic but citrusy and aromatic. There are numerous ways you can use it during the Christmas holidays or New Year’s Eve. Serve it with salmon crepes, lasagna and cannelloni, vegetables au gratin or with fish cooked on the grill or in the oven.

Lemon white sauce for fish and vegetables

Rich, thick and aromatic lemon white sauce (bechamel) is a creamy sauce for fish, vegetables and baked pasta. Quick and easy lemon sauce recipe.

4.50 from 4 votes

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Prep Time 2 minutes mins

Cook Time 8 minutes mins

Total Time 10 minutes mins

Course sauces

Cuisine Ovo-lacto vegetarianism

Servings 250 ml

Calories 110 kcal

Ingredients

  

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• 300 ml milk
• 1 organic lemon (only the zest)
• 25 g butter
• 25 g all-purpose flour
• grounf nutmeg to taste
• ground pepper to taste
• salt to taste

Instructions

 

Instructions lemon white sauce for fish and vegetables

• Pour the milk in a saucepan. Add grated lemon zest using only the yellow part and not the white one which is bitter. Turn on the medium flame and slowly bring to a boil. Turn off the flame and leave the lemon to infuse in the milk until it becomes lukewarm. Then strain the warm milk through a sieve to remove the lemon zest and set aside.
• In a bowl melt butter over low heat. Remove from the heat and slowly add flour and mix with a whisk or wooden spoon.
• Put it back on the heat and cook for a couple of minutes. This mixture is called roux and it must not burn but become golden in color.
  
• At this point gradually add the previously heated milk, stirring vigorously with a hand whisk to avoid any lumps.
• After pouring in all the milk, while continue mixing, add nutmeg, salt and pepper. For this recipe, I used a pinch of pepper, half a teaspoon of salt, and less than half a teaspoon of nutmeg. Cook over low heat until the sauce thickens and begins to boil.
  
• Taste and adjust with more salt, pepper and nutmeg if necessary. If you want a more liquid sauce you will have to increase the milk. On the contrary, if you want to make it thicker, increase the doses of flour and butter.
• Pour it into a container and cover with a plastic wrap. Serve immediately or when needed.
  

Note from the author of this recipe

• I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 250mlCalories: 110kcal

Keyword basic recipe, Christmas, christmas brunch, easy sauce, lemon, New Year’s Eve recipe, quick sauce, sauce, savory sauce

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Store in the refrigerator for a couple of days covered with a plastic wrap or in an airtight container. The sauce tends to harden so when you need to make it warm dilute it with 2 – 3 tablespoons of milk and let it melt over medium-low heat.

lot of love. B.

p.s. If you are looking for some other delicious recipes for the holidays, check out my IChristmas antipasto wreath – holiday appetizer idea (photo below) or Puff pastry stars stuffed with Italian caponata (photo below).