Lemon Sauce
5
Servings
Servings
4m PT4M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
9m
Ready In
Ready In
Recipe: #14131
September 02, 2014
"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 recipe yields 5 servings
Ingredients
Nutritional
- 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 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.
Tips & Variations
No special items needed.