Lemon Mustard Sauce

A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

In a heavy-based medium saucepan , melt butter.

Add flour all at once.

Cook , stirring constantly , for 3 minutes.

Add stock all at once.

Blend mixture with a whisk.

Cook mixture over low heat for 5 or 6 minutes , stirring often.

Gently beat in egg yolks and add lemon juice , whisking constantly.

Add mustard and mix.

Add salt.

Cook 1 or 2 minutes longer.

Add cayenne pepper a little at a time , stirring and tasting until desired degree of heat" is achieved".

butter, flour, chicken stock, egg yolks, lemon juice, dijon mustard, salt, cayenne pepper