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Deviled Salmon Cakes - part 3




Source of Recipe


Better Homes & Gardens Cookbook






Recipe Introduction


Lemon Dill Sauce:





List of Ingredients



• 1/2 cup butter
  
• 2 tbsp. flour
  
• 1 cup chicken broth
  
• 1 tsp. chicken bouillon
  
• 1/2 tsp. dill weed
  
• 1/2 tsp. salt
  
• 2 tbsp. lemon juice
  






Instructions



1. Make a roux by melting butter in small saucepan over medium heat; blending in flour until smooth, and cooking - stirring constantly - about 1-1/2 or 2 minutes.
   
2. Combine chicken broth, bouillon, dill weed, salt & lemon juice; whisk into the roux & cook - stirring constantly - until mixture thickens.
   
3. Continue cooking about 1-1/2 or 2 more minutes.
   
4. Remove from heat and drizzle over salmon cakes.
   






Final Comments


Shanny note: We like this better than the yogurt sauce.


RECIPE CONTINUES

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