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Recipes, Links and Information => Members' Recipes Recipes Index => Condiments => Topic started by: Marilyn on August 26, 2003, 02:34:20 PM
Greek Lemon Sauce
This sauce is a refreshing sauce over steamed vegetables, roast chicken or baked fish.
1 1/2 cups chicken stock
1 tbls. cornstarch mixed with 2 tbls. water
1 egg yolk
3 tbls. lemon juice
2 tbls snipped fresh dill
In a medium size saucepan, bring the stock to a boil over moderately high heat. Lower the heat, stir in the cornstarch mixture and simmer, stirring occassionally for 5 minutes.
In a small bowl, whisk the egg yold and lemon juice. Whisk in 1/2 cup of the hot stock, then pour the mixture back into the saucepan, whisking constantly. Simmer, whisking for 1 minute (do not allow the sauce to boil or it may curdle.) Stir in the dill. Makes 1 1/2 cups.
I thought this might be what mom used to make but it isn't. She would make a yellow loaf cake and then make a lemon sauce. We would put the lemon sauce over the yellow cake while they were both warm. Yummmm! I had her make it a year or so before she passed away. Either my taste buds changed or she forgot how to make it, because it was yucky!!!
Marilyn This looks really good. I am going to try it. You have been busy posting recipes!
Etta sue I have a recipe for a lemon sauce,and cake. . . . . I will try to find it.
Great, Judy! I remember Mom's warm yellow cake and warm Lemon Sauce over it. No icing on the cake...just the Lemon Sauce. Mmmmm! I could buy one of those cake mixes for an 8" x 8" pan. You know, I will eat it all and that is less than a full cake mix!!! ;) ::) ::)