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Lemon Butter Sauce
cups water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base, dissolved
2 cups water mixed with 1 tablespoon Better Than Bouillon® Roasted Chicken Base, dissolved
tablespoons unsalted butter, divided
6 tablespoons unsalted butter, divided
tablespoons all-purpose flour
3 tablespoons all-purpose flour
tablespoon freshly squeezed lemon juice
3 tablespoon freshly squeezed lemon juice
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.
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.