Lemon Sauce

Prep Time
Cook Time
Ready In

"I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar. If you should have any left over sauce it will set to a jelly consistency and is great spread of a sandwich you want to give a bit of zing, we usually put it on crumbed chicken sandwiches."

Original is 5 servings


  • Serving Size: 1 (69.3 g)
  • Calories 39.2
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 9.1 mg
  • Sodium - 15.4 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 6.7 g
  • Protein - 1.2 g
  • Calcium - 10.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Finely slice chilies.

Step 2

Put dried ingredients (stock powder. corn flour and brown sugar) in a pot and mix together well, add honey, chillies, lemon and sauce if using and then slowly add water (or fresh stock then omit stock powder) and mix well together.

Step 3

Put on stove over a medium heat and stir continuously until thick.


No special items needed.

3 Reviews


We both really enjoyed this lovely sauce. I served it on the side so we could pour it over what we wanted. I poured it over the pork tenderloin, the dh poured it over his rice. So much flavor, I loved that the heat was the last thing you tasted. It was perfect. Thanks for sharing Pat. Made FYC tag game


review by:
(24 Jun 2016)

Susie D

I was honestly surprised and impressed by this sauce. When first made I thought it had too much ginger, but after it was on the chicken strips and rice it was had melded and mellowed. I will definitely be making this again! Served with steamed rice and moo shu vegetables.


review by:
(6 Jun 2016)


I didn't really expect this sauce to pack much of a punch, and fully expected to have to doctor it up a little, using this recipe as a base. But I was wrong! This sauce is really good, and tastes much better once it's actually on the food. I served this with breaded and pan-fried fresh grouper. Can't wait to try it over some breaded chicken cutlets. Delicious!!! I did increase the brown sugar by just a tad, and used a good spoonful of chili garlic paste. Thanks for posting!


review by:
(12 Nov 2014)

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