Time 10m Yield 1 cups, 16 serving(s) Number Of Ingredients 5 Steps:
In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish.
Number Of Ingredients 7 Steps:
Heat margarine in 1-quart nonstick saucepan over low heat until melted. Stir in flour and salt. Cook over low heat until mixture is smooth and bubbly, stirring constantly remove from heat. Mix milk and egg yolk until smooth stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat stir in lemon peel and lemon juiceFrom “Betty Crocker’s Best of Healthy & Hearty Cooking.” Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved..
Time 7m Yield 4 Number Of Ingredients 6 Steps:
Whisk mayonnaise, sour cream, lemon juice, mustard, paprika, and hot pepper sauce together in a small saucepan over medium heat until warmed through, 2 to 3 minutes.
Time 12m Yield 1 cup sauce Number Of Ingredients 5 Steps:
Whisk mayo, sour cream, mustard and lemon juice together over low heat until hot. Add milk a little at a time if needed to reach desired consistency. Start to finish approx 10 min!
Time 20m Yield 1 cup. Number Of Ingredients 7 Steps:
In a small heavy saucepan, whisk mayonnaise and milk until blended. Cook and stir over low heat for 3-4 minutes or until warmed. Add the lemon juice, zest, salt, and pepper; cook and stir until heated through. Serve immediately with asparagus or vegetable of your choice. Refrigerate leftovers.
Time 10m Yield 2 Number Of Ingredients 4 Steps:
Combine cream cheese, yogurt, lemon juice, and mustard in a blender until smooth. Transfer mixture to a small saucepan and heat over medium-high heat until hot, about 3 minutes.
