Bowl of White Lemon Sauce
(click to enlarge)

White Lemon Sauce


Poland   -   Sos Bialy Cytrynowy
Makes:
Effort:
Sched:
DoAhead:  		 1-1/3 cups
**
45 min
Part		 This delicious sauce is served with chicken, fish, omelets, sweetbreads and other medium flavored dishes. See our Double Boiler / Bain Marie page for appropriate tools.

3
1
1
1-1/2
1
1
1
1
1/2
1/4
2
1/2
oz
T
t
T
T
T
T
c
t
t

T
Mushrooms (1)  
Butter
Lemon Zest
Lemon Juice
Parsley, flat
Flour
Butter
Stock (2)
Salt
Pepper
Egg Yolks
Butter

This sauce is much like a Greek lemon sauce, not surprising since Poland was a major trade corridor with Greece for hundreds of years. It is generally finished with Egg Yolks just before serving.

Prep   -   (20 min)
  1. Chop MUSHROOMS fine. In a small skillet, Melt 1 T Butter and fry Mushrooms until they are softened and have started giving up their moisture. Set aside.
  2. Grate LEMON for Zest (yellow only), then squeeze for Juice.
  3. Chop PARSLEY fine.
  4. Cream together 1 T soft Butter with 1 T Flour.
Run   -   (10 min)
  1. Warm Stock and blend in Butter mix. Stir in Mushrooms, Lemon Juice and Lemon Zest. Bring up to a simmer.
  2. Stir in Parsley, Salt and Pepper. You can hold it at this point if needed.
Finish   -   (15 min)
  1. Separate EGGS (you need the yolks).
  2. Soften 1/2 T Butter and lightly beat together with Egg Yolks until smoothly mixed.
  3. Stir Egg Yolk mix slowly into hot broth. Stir very often, making sure it doesn't get near a boil or the Eggs will curdle. See our Double Boiler / Bain Marie page for how I jury rigged a stovetop Bain Marie for this.
NOTES:

  1. Mushrooms:

      White mushrooms can be used, but I prefer the small King Trumpet mushrooms now available in all the Asian markets here in Southern California. In Poland, dried mushrooms, usually Boletus (Porcini) are often used, but these are expensive and not so common in North American kitchens. Dried, they require a long soak and simmer, and they would make the sauce darker.

  2. Stock:

      This is often stock or broth from cooking meat the sauce will be served with. Otherwise, Chicken Stock or Pork Stock will work fine, or a good Vegetable Stock for Ovo-Lacto Vegetarians.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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