Chinese Lemon Sauce
Chinese Lemon Sauce
This sauce is great with tempura-battered shrimp or fish, wontons & egg rolls
1/4 cup chicken broth or water
2 Tbsplemon juice
2 Tbsphoney
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 tpss catsup
1/4 tps garlic salt
1 tps cornstarch
1 tps cold water
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup & garlic salt to boiling in a 1-quart saucepan
Mix cornstarch & water; stir into broth mixture
Heat to boiling, stirring constantly
Cover & refrigerate
Makes 2/3 cup
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