Lemon Sauce II

By the RecipeCafe Archives

Ingredients

• 0.5 cup (100 g) granulated sugar
• 1 tablespoons cornstarch (14 g)
• 1 cup (240 ml) boiling water
• 1 tablespoons lemon juice (22 ml)
• 2 tablespoons (30 g) unsalted butter
• 1 Few gratings of nutmeg

Instructions

1. 1. In a medium saucepan, whisk together the sugar and cornstarch (technique: combining dry ingredients before adding liquid prevents lumping).
2. 2. Gradually add 1 cup (240 ml) boiling water to the sugar-cornstarch mixture, stirring constantly to keep the mixture smooth and lump-free.
3. 3. Place the saucepan over medium heat and bring to a boil, stirring frequently. Cook for 5 minutes, until the sauce is thickened, glossy, and coats the back of a spoon. The starch will fully gelatinize and the raw-starch taste will dissipate during this time.
4. 4. Remove the saucepan from the heat. Add the butter, lemon juice, and nutmeg, stirring until the butter is fully melted and incorporated. Serve warm.