Tangy Lemon Sauce Recipe
Ingredients
3/4 cup water
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon sugar
1/2 teaspoon grated lemon rind
Dash of white pepper
2 teaspoons cornstarch
1 tablespoon water
1/4 cup lemon juice
2 teaspoons chopped fresh parsley
Directions
Combine first 5 ingredients in a saucepan.
Cook over low heat, stirring frequently, until bouillon and sugar dissolve.
Combine cornstarch and water, stirring to blend.
Gradually add to hot mixture; bring to a boil.
Reduce heat, and cook, stirring constantly, until mixture thickens.
Remove from heat; stir in lemon juice and parsley.
Serve warm over broccoli, asparagus, or fish.
Cook over low heat, stirring frequently, until bouillon and sugar dissolve.
Combine cornstarch and water, stirring to blend.
Gradually add to hot mixture; bring to a boil.
Reduce heat, and cook, stirring constantly, until mixture thickens.
Remove from heat; stir in lemon juice and parsley.
Serve warm over broccoli, asparagus, or fish.
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