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Lemon Tarragon Sauce

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1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
2 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon dried tarragon leaves

In a 1 quart saucepan, stir together cornstarch, salt and pepper. Gradually stir in milk until smooth; add butter, stirring constantly. Bring to a boil over medium heat and boil for 1 minute. Add lemon juice and tarragon; stir until blended. Serve warm over crisp vegetables. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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