Shrimp Sauce

4 tbsp butter
4 tbsp flour
2 cups milk
1/4 cups heavy cream
1 1/2 tsp salt
1/4 tsp white pepper
1 1/2 tsp lemon juice
1 to 2 lb medium shrimp (cooked and finely chopped)
2 tbsp dill

In a 2 quart pan, melt butter over low heat. Remove from heat and stir in flour, milk, and cream all at once. Stir constantly. Place over low heat and cook until sauce is smooth and thick. Season with salt and pepper and lemon juice. Stir in chopped shrimp and cook another 1 to 2 minutes. Serve with cauliflower. Makes about 2 cups.