Sauce can be served with the Leek Wrapped Salmon or Lump Crap Cakes. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base, or Vegetarian No Chicken Base.
Recipe tags: chicken base, easy difficulty, halfhour, chicken, broth
| 2 cups | water |
| 1 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| 6 Tbsp | salted butter |
| 3 Tbsp | all-purpose flour |
| 3 Tbsp | freshly squeezed lemon juice |
Mix the water with the Roasted Chicken Base.
Add 3 tablespoons of the butter to a small saucepan over medium-high heat. Add the flour and whisk to combine, cook for 1-2 minutes more.
Whisk the Roasted Chicken Base broth into the pan and cook for 3-4 minutes or until thickened, do not boil.
Remove the pan from the heat and whisk in the remaining butter and lemon juice.
Serve immediately.