Rekesaus

 

 

To make about 2 cups:

 

4 tablespoons butter

4 tablespoons flour

2 cups milk

1/4 cup heavy cream

1.5 teaspoons salt

1/4 teaspoon white pepper

1.5 teaspoons lemon juice

1 to 2 pounds medium shrimp, cooked and finely chopped

2 tablespoons finely-chopped dill

 

In a 1.5- to 2-quart enamled or stainless-steel saucepan, melt the butter over moderate heat. Remove from the heat and stir in the flour. Pour in the milk and cream all at once and, stirring constantly with a wire whisk, place over low heat and cook until the sauce is smooth and thick. Season with salt, pepper and lemon juice, then add the chopped, cooked shrimp and cook another 1 or 2 minutes, until the shrimp are heated through. Stir in the dill and serve with hot http://foodsoftheworld.activeboards.net/fiskepudding-eller-fiskefarse_topic3226.html%29" rel="nofollow - fiskepudding (fish pudding) :

 

http://foodsoftheworld.activeboards.net/fiskepudding-eller-fiskefarse_topic3226.html" rel="nofollow - http://foodsoftheworld.activeboards.net/fiskepudding-eller-fiskefarse_topic3226.html

 

Rekesaus can also be served with boiled fish. Cooked cauliflower, served with this sauce, is a very popular luncheon dish.