25 g/1 oz butter
25 g/1 oz plain flour
a pinch of freshly grated nutmeg
3 tablespoons white wine
100 ml/32 fl oz double cream
1 tablespoon lemon juice, strained
salt and pepper


1.Melt the butter in a saucepan and stir in the flour, nutmeg and a pinch each of salt and pepper.
2.Mix well, then pour in the wine, cream and lemon juice.
3.Cook over a low heat, stirring constantly, until fairly thick.
4.For lamb chops.

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