Title: Drawn Butter Sauce
Categories: Canadian History Sauce
Yield: 1 Servings

4	tb	Butter
2	tb	Flour
1	c	Water
1/2	ts	Salt
1	ts	Lemon juice

Melt 2 tablespoons butter, add flour and stir until frothy. Remove from heat and add water gradually, stirring constantly with a wire whisk. If a wire whisk is not used, heat water before adding in order to keep sauce smooth. Cook sauce over boiling water, stirring constantly, until it thickens. Add salt and lemon juice and mix thoroughly. Divide remaining butter into small pieces and drop into hot sauce just before serving. Serve hot with vegetables or fish.

Curious name, but this sauce is as old as the hills!!

From a 1948 Purity Flour Cook Book: From: Clint Schofield

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