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- 1 Peer prime rack of pork
- 3 tbs. Flour
- 1/2 tsp. Dill weed
- 1/2 tsp. Salt
- 1/8 tsp. White pepper
- 1 tbs. Dijon mustard
- 2 cup Milk
- 1 Egg yolk
- 2 tbs. Lemon juice
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Reheat rack of pork loin as directed.
Make a roux with butter and flour.
Add salt and dill weed, cook till bubbling.
Blend in mustard and then milk slowly.
Cook and stir until thickened.
Beat egg yolk and then add to mixture slowly while stirring.
Season with lemon juice and do not allow to boil.
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