Instructions: Pour the salmon liquid into a saucepan. Add the chopped or sliced vegetables.

Bring this mixture to the boil and let it simmer about 15 minutes or until it is reduced to 1 1/2 cups when strained. Strain the sauce and return to the saucepan. Add the cream.

Prepare a beurre manie by blending the room-temperature butter and flour until they form a smooth paste. Bring the sauce to the simmer and gradually add the butter-flour mixture, stirring constantly. When the blend is thick and smooth, add the cold butter, bit by bit, stirring. Add the lemon juice, salt and cayenne pepper to taste. Remove from heat. Serve the salmon hot with this sauce.

Makes about 3 cups.

Serve with Salmon.

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