1/4 c Butter
1/4 c All-purpose flour
1/4 c Light brown sugar
1/2 c Water
Juice of 2 large lemons
1/3 c Seedless raisins
In a heavy-based saucepan, melt butter; stir in flour. Stir for about
3 minutes on low heat, without letting the flour brown. Add salt and
Warm water and lemon juice in a separate saucepan; stir into flour and
butter. Whisk to blend well; cook over medium heat for 5 to 6 minutes
or until thick.
Add raisins; continue cooking over low heat until raisins are warmed
through. Pour into a warmed serving bowl; garnish with a lemon slice
and serve with broiled white fish.
The Book of Sauces by Gordon Grimsdale ISBN 0-89586-504-1