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Lemon sauce – a bit like lemon juice, is a sauce made from cornstarch, fragrant with lemon, sweet, clear, thick and slightly fatty, suitable for dry and fragrant desserts such as sponge cake ginger. Lemon sauce does not contain as much fat and chpesterp as sauces made with cream and eggs (such as custard cream sauce), but only has a little sugar to sweeten it. In this article, you’ll be shown how to make the traditional lemon sauce (smooth and clear) along with a richer version (richer and thicker). Let’s get started now!
Traditional Lemon Sauce
- 1 cup (240ml) cold water (cornstarch is difficult to dissolve in hot water)
- 1 teaspoon cornstarch
- ½ cup (100g) sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- Peel of half a lemon (optional; lemon zest usually dries out after slicing, so it’s easier to use a fresh lemon in this recipe)
Finished product: 4 servings
Fatty lemon sauce
- 1 large egg, beaten well
- ¼ cup of cold water
- 1 lemon squeezed juice (equivalent to about 3 tablespoons)
- Peel of half a lemon, grated
- ¾ cup (150g) sugar
- ½ cup (1 stick or 115g) butter
Finished product: 4 servings .
Steps
Traditional Lemon Sauce
Microwave cooking
Since this recipe’s cooking method simply heats up large amounts of liquid, using the microwave will give the same results as using a “traditional” stove. This method is even more effective because the heating mechanism is even and it rarely boils down to the water that dries up, so burning is avoided.
- When the mixture starts to boil, remove the bowl from the microwave and let it cool for about 30 seconds. The next step is to stir and microwave the bowl again.
- Each microwave has a different capacity. Therefore, you need to pay close attention to the mixture – it doesn’t matter how long it takes, the cooking process is only complete when you have a smooth and clear mixture. You need to know to stop cooking at the right time!
- Put the remaining sauce in a container with a tight-fitting lid and store it in the refrigerator for later use; The fever will last for a few weeks.
Cooking on the kitchen
- Remember to use cold water! Otherwise, the mixture will not blend well.
- Recipes often refer to adding seasonings at the last minute, but you can also do this step at the beginning. The mixture is hot only when it is almost done and no further heating is required; so you always have to stir the sauce carefully to avoid burning.
Fatty lemon sauce
- When done, this recipe gets you about 1.5 cups of lemon zest.
- This sauce can be stored in the refrigerator for up to a month (if stored in a sealed container), but is only delicious when warmed. You probably won’t have much left over to keep for that long!
Advice
- You can increase the amount of ingredients in the recipe; However, cutting ingredients reduces the amount of sauce, leading to a burning situation when cooking on the stove due to uneven heat distribution.
- For a virtually calorie-free or special diet recipe, try using a sweetener like sucralose (commonly sold as Splenda) in place of sugar.
- A quick and unique variation is to replace the filtered water with an equal amount of alcohol-free margarita. For a more unique twist, try adding wine. Don’t drink alcohol when someone has to drive, and adding too much alcohol affects the cornstarch’s ability to thicken.
- Most citrus fruits do not taste as sour as lemons; So, to balance the sweetness of the sugar, you need to use some lemon juice. For oranges, try replacing half of the filtered water with orange juice and using the same amount of lemon juice. Also, add grated orange peel for extra flavor (and garnish, if you like).
- Bottled flavorings are usually just essential oils and are not acidic, so they can be combined with regular lemon juice.
- In addition to decoration, color also helps others identify the taste. Light yellow works well for lemon, while deep yellow looks odd, but you can drizzle a drop of orange food coloring made from orange extract instead of orange juice, or green for a lime green sauce.
- Non-sour ingredients such as vanilla are more suitable than citrus fruits to enhance the flavor of sweet desserts such as chocolate sponge cake (just spread a layer of whipped cream). It is enough to thin the cake and avoid creating a sweet cream cake). When choosing these ingredients, you don’t need lemon juice.
- Store leftovers in the fridge!
Warning
- The sauce will become mushy and unpalatable when cold. You should use a warm and smooth sauce.
Things you need
- Small pot (if using stove)
- Microwaveable bowl with lid (if using a microwave)
- Spoon
- Whisk eggs
- Measuring tools
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 13,733 times.
Lemon sauce – a bit like lemon juice, is a sauce made from cornstarch, fragrant with lemon, sweet, clear, thick and slightly fatty, suitable for dry and fragrant desserts such as sponge cake ginger. Lemon sauce does not contain as much fat and chpesterp as sauces made with cream and eggs (such as custard cream sauce), but only has a little sugar to sweeten it. In this article, you’ll be shown how to make the traditional lemon sauce (smooth and clear) along with a richer version (richer and thicker). Let’s get started now!
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