Lemon Sauce for Fish

This again, is the basic cream sauce with flavoring. Great on any fish, shrimp or even canned tuna. It has a light delicate flavor.

2 tablespoons butter
2 tablespoons flour
1 cup half & half (additional if needed to thin)
Salt
Peel of one lemon
Juice of about a half lemon
Dash(es) of Angostura bitters*

Melt butter in a saucepan, when bubbly, add flour, cook for a minute or 2, then add half and half, whisking until thickened and smooth, add lemon peel (all in one piece), Angostura, lemon juice and salt.
Keep on lowest possible heat (not boiling) or off heat for about 10 minutes to allow lemon zest to flavor the sauce. This sauce is nice if not too thick. Add half and half to thin if necessary. Discard lemon peel.
Adjust seasoning.

*Angosture Bitters is a vegetable infusion which is usually used in mixed alcoholic drinks. Available in most supermarkets and liquor stores. (See Miscellaneous for the hiccup cure.)

-Marion Hutchins