Monday, August 7, 2017

Lemon Sauce

2 cups of stock
1 lemon 
lemon juice
fresh lemon juice
3/4 cups of sugar
1/4 cup cornstarch
1/4 cup cold water

In saucepan bring stock to a boil. Zest the lemon and add to the stock. Ream the lemon and make it up to 1/2 cup. Add juice and sugar. Bring to the boil.

Blend together cornstarch and cold water and stir into the lemon sauce. Cook until thickened, stirring frequently and adjust seasoning to taste.

This sauce is very similar to the one from the Chinese restaurant we to eat at. They have new chefs and can't quite grasp the gluten-free thing. Next time, I'll make velveted chicken and serve it with boiled rice, lemon sauce and stir fried vegetables. 

I used a chicken Stock Pot and made it up to 2 cup with boiling water. 

This produced enough sauce for two meals. Half of the sauce has been stored in the fridge.

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