Buzz
Ingredients
Traditional Lemon Sauce
- 1 cup (240ml) cold water (cornstarch doesn't dissolve well in hot water)
- 1 teaspoon cornstarch
- ½ cup (100g) sugar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- Rind of half a lemon (optional; lemon zest tends to dry out when grated, so using a fresh lemon in this recipe is more convenient for preparation)
Yield: 4 servings
Rich Lemon Sauce
- 1 large egg, beaten well
- ¼ cup cold water
- 1 lemon, juiced (approximately 3 tablespoons)
- Zest of half a lemon, finely grated
- ¾ cup (150g) sugar
- ½ cup (1 stick or 115g) butter
Yield: 4 servings.
Steps
Traditional Lemon Sauce
Microwave Method
Since the method in this recipe is simply about heating a large amount of liquid, using a microwave will produce results similar to the 'traditional' stovetop method. This method is even more efficient as the microwave heats evenly and rarely causes rapid boiling, preventing the liquid from evaporating and avoiding any burning.
Place all ingredients in a microwave-safe glass bowl. It's best to use a bowl with a lid if you want to save some sauce for later. Otherwise, you can cover the bowl with a paper towel to prevent the liquid from splattering.
Stir until the cornstarch is completely dissolved, creating a cloudy mixture. The sugar and butter won't dissolve right away. Once the mixture is well combined, you can start heating the bowl.
Loosely cover the bowl to prevent the mixture from splattering in the microwave. The bowl should only be covered loosely to avoid creating pressure that could blow off the paper towel or lid. The mixture needs to come to a boil, so there must be space for air to escape.
Set the microwave to the highest heat setting to warm the mixture, but do not allow it to boil. It will take about 3 minutes to heat each batch of sauce. Stir the mixture quickly, then return the bowl to the microwave.
- Once the mixture starts to boil, remove the bowl from the microwave and let it cool for about 30 seconds. Then stir and put the bowl back in the microwave.
Boil the mixture in the microwave for about 2 minutes. Watch carefully to ensure the mixture does not overflow. When it begins to bubble and boil vigorously, stir and continue microwaving the bowl in 15-20 second intervals until the mixture becomes smooth and clearer (but not fully transparent) instead of cloudy.
- Every microwave has a different wattage. Therefore, pay attention to the mixture – the exact time is not as important; the process is complete when the mixture is smooth and starts to clear. Know when to stop heating at the right moment!
Carefully remove the pot from the stove and use the sauce while it’s still warm. Hot sauce can burn your mouth! Wait a few minutes for the sauce to cool before using it. Check the temperature of the sauce when preparing meals for children.
- Store any leftover sauce in a tightly sealed container and refrigerate for later use; the sauce will keep for a few weeks.
Stovetop Method
Stir the cornstarch and sugar in cold water. It’s best to use a heavy-bottomed pan to prevent the thickened mixture from burning due to uneven heat distribution.
- Be sure to use cold water! Otherwise, the mixture won’t blend smoothly.
Turn the heat to medium-low and stir the mixture slowly. Increase the stirring speed as the mixture begins to thicken. This is when the cornstarch starts to work its magic.
Add lemon juice, butter, zest, and enjoy. Stir the mixture once more to ensure the butter is fully incorporated. The cooking process is complete when the mixture becomes smooth and clear.
- While many recipes suggest adding flavorings at the end, you can also do this step earlier. The mixture will only be hot towards the end and doesn’t require additional heating; so always stir carefully to prevent burning.
Rich Lemon Sauce
Whisk the egg, water, lemon juice, and lemon zest in a small pan until smooth. Make sure the mixture is well combined with the lemon zest evenly distributed.
- This recipe yields about 1.5 cups of lemon sauce.
Heat the mixture over medium heat. Stir in the sugar and butter as the mixture heats. Continue stirring until the butter melts and the sauce reaches a steady simmer.
Remove the pan from the heat once the sauce starts to simmer. Allow the sauce to cool slightly and serve while warm. This rich lemon sauce is perfect with bread pudding, gingerbread, and even ice cream. It’s a simple sauce to prepare!
- This sauce can be stored in the refrigerator for up to a month (in a tightly sealed container), but it’s best when warmed. Though, you probably won’t have any left to store for long!
Tips
- You can increase the ingredient quantities in the recipe, but reducing them may lead to a smaller batch of sauce, which can burn easily on the stovetop due to uneven heat distribution.
- If you’re looking for a nearly calorie-free version or something suited for a special diet, try using a sweetener like sucralose (commonly sold as Splenda) instead of sugar.
- A quick and unique twist is to replace the water with an equivalent amount of non-alcoholic margarita mix. For an even more creative variation, consider adding some alcohol. However, don’t use alcohol if someone will be driving, and note that too much alcohol can affect the thickening ability of the cornstarch.
- Most citrus fruits aren’t as tart as lemons, so to balance the sweetness of sugar, you’ll want to add a little lemon juice. For oranges, try replacing half of the water with orange juice and add an equal amount of lemon juice. You can also add some grated orange zest for extra flavor (and decoration, if you wish).
- Bottled flavorings are often just essential oils and lack acidity, so they can be used alongside regular lemon juice.
- Beyond decoration, color helps others recognize the flavor. Light yellow is ideal for lemon, while darker yellow might seem odd. You can also add a drop of orange food coloring made from orange extract instead of orange juice, or green coloring for a lime-inspired lemon sauce.
- Vanilla, which lacks tartness, works better than citrus fruits to enhance the flavors of sweet, tangy desserts like chocolate sponge cake (just a thin layer of frosting is enough to avoid a too-sweet cake). You don’t need lemon juice for this kind of pairing.
- Store any leftover sauce in the refrigerator!
Warnings
- The sauce will become lumpy and unpleasant when cold. It’s best to serve it warm and smooth.
What You’ll Need
- Small pot (for stovetop use)
- Microwave-safe bowl with a lid (for microwave use)
- Spoon
- Whisk
- Measuring tools
