Lemon Sauce 2 Recipe

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Lemon Sauce 2 Ingredients

3 tbsp sugar
1 tbsp cornstarch
1 tbsp lemon juice
1/2 lemon, grated rind of
1/4 tsp salt
1 tsp butter
1 cup water, boiling

A Recipe for
Lemon Sauce 2

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Lemon Sauce 2 Recipe
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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Lemon Sauce 2

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Charles Kuralt

Lemon Sauce 2 Directions

Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add
the water and cook in a double boiler until mixture thickens. Add the
butter and stir until melted. Stir in the grated lemon rind and
juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

Serves: 1

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Lemon Sauce 2 Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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