How to cook lemon-cheese sauce

You’ll need
    • Basic recipe
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup
  • milk

  • 1/4 teaspoon salt
  • 1 pinch of black pepper
  • 2 egg yolks
  • 100g oily savory cheese
  • 2 tablespoons lemon juice
  • Chicken fillet with lemon-cheese sauce
  • 4 small chicken breast fillets
  • 1 teaspoon sesame oil
  • 1 tablespoon dry sherry
  • 1 egg
  • protein

  • 2 tablespoons cornmeal
  • 1 tablespoon vegetable oil
  • salt and pepper
  • 3 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 3 tablespoons icing sugar
  • 2 teaspoons cornflour
  • 6 tablespoons water
  • 1/2 cup grated savory fatty cheese
  • coriander leaves and lemon slices for decoration

Basic recipe

In a saucepan over a low heat, melt the butter. Add the flour, fry, stirring constantly until a distinct nutty smell and light golden color. Room temperature milk slowly pour into the flour, whipping the mixture with a whisk. Cook over a low heat, not forgetting stirring to a velvet thickened consistency. Season with salt and pepper. Remove from the heat.


In a bowl, whisk the yolks a little and pour in some of the hot but not boiling sauce. Whisk with a whisk and add the remaining sauce, not forgetting to whisk. Rub the cheese on a fine grater. Sour in the sauce, add lemon juice. Pour the sauce into the saucepan and heat for 1-2 minutes over a low heat, stirring periodically. The finished sauce is smooth and thick.


Chicken fillet with lemon-cheese sauce

Chicken fillet wash, discuss and fold in one layer into a shallow bowl. Cook the marinade by mixing the sesame oil with sherry, adding 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour them chicken, cover them with a lid or food film and remove for 15-30 minutes in the fridge.


In a small bowl, whisk the protein, add the cornmeal to it and mix well so there are no lumps. Pour the mixture to the fillet, with the help of the tongs, crank the chicken meat so that the lezion envelops it on all sides. In a frying pan, and better in a wok, heat the vegetable oil and roast the fillets until golden. Turn the chicken with cooking forceps so that splashes of oil don’t burn your skin.


Take on the sauce. In a small saucepan, mix the lemon and lime juices, spread the flour with water and pour to the citrus. Add 1/4 teaspoon of pepper and salt. Cook, stirring, over a low heat until the sauce is smooth, thick and velvety. Sour the cheese, stir well, swallow for 1-2 minutes and remove the sauce from the heat.


Cut the chicken into pieces and spread out on warmed plates. Pour in sauce, sprinkle with coriander leaves and garnish with lemon slices. Submit right away.

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