1 See Lemon Sauce II. base ingredients (sugar, butter, cornstarch, boiling water)
1 teaspoon (5 ml) pure vanilla extract (in place of lemon juice and nutmeg)
Instructions
1. Prepare the Lemon Sauce II. base: in a small saucepan over moderate heat (350°F / 175°C equivalent stovetop medium), combine the sugar, cornstarch, and boiling water as directed in Lemon Sauce II., stirring constantly until the mixture thickens and turns glossy, approximately 5–8 minutes.
2. Remove the saucepan from heat. Stir in 1 teaspoon (5 ml) vanilla extract in place of the lemon juice and nutmeg called for in Lemon Sauce II. (Technique note — adding extract off heat is a standard flavoring step: removing from heat before adding vanilla prevents the volatile aromatic compounds from evaporating.)
3. Serve warm over pudding. The sauce should coat the back of a spoon and flow slowly when the spoon is tilted. If it thickens too much on standing, whisk in a small splash of hot water to restore consistency.
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