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LEMON SAUCE FOR SALMON CAKES OR ASPARAGUS 1 c. light cream 3 Tbsp. butter 1 tsp. chopped mint leaves 1/2 tsp. salt 2 egg yolks, lightly beaten 2 Tbsp. lemon juice 1/2 tsp. grated lemon rind In a 1 quart saucepan combine cream, butter, mint and salt. Heat over low to medium heat until the butter is melted and the mixture is hot. In a small bowl beat the egg yolks. Spoon about 1/2 cup of the heated mixture into the beaten yolks. Add to the remaining cream mixture in saucepan. Cook over low heat, stirring constantly with wooden spoon, for approximately 2 minutes, until thickened. Do not overcook, as sauce will curdle. Remove from heat, then add lemon juice and rind. Serve warm. Delicious on salmon, asparagus or broccoli. Serves 4 to 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!