| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, And, Salsas | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 1 | c | Boiling water |
| 1 | ts | Lemon rind; grated |
| 3 | tb | Lemon juice |
| 2 | tb | Butter |
INSTRUCTIONS
Mix together sugar, cornstarch, and salt; gradually stir in hot water, bring to a boil and cook 15 minutes, stirring until smooth, thickened and clear; stir in lemon rind and juice and butter. about 1 1/4 cups sauce-about 6 portions. Golden Lemon Sauce: Before adding lemon juice and butter, stir in hot mixture gradually into 1 egg yolk, slightly beaten and cook 1 minute, stirring constantly. Fruit Sauce: Substitute 1 cup hot fruit juice for water; reduce lemon juice to 1 tablespoon, omit grated rind. Use less or add more sugar if necessary, according to sweetness of juice. This is an excellent way to use left over canned fruit juices. A little of the fruit may be diced and added to sauce, if desired. (Mother served with Blanc Mange or Cottage Pudding) Orange Sauce: Reduce water to 3/4 cup and lemon juice to 1 tablespoon; substitute grated orange for lemon rind; add 1/4 cup orange juice. Add slightly beaten egg yolk for a richer sauce. Lemon Coconut Sauce: add 2 tablespoons brown sugar, omit grated lemon rind and increase lemon juice to 1/4 cup; add 1/2 cup shredded coconut before serving. Serve, slightly cooled, on desserts or ice cream. about 1 1/2 cups sauce. Tootie Notes: I have found that having some good basic sauces will add so much to different desserts, meats and other foods. I LOVE lemon so many ways. I just love the lemon taste. Recipe by: America's Cookbook-1945 Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Aug 14, 1997
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