Lemon Sauce

Category: Sauces, Butters and Dressing
Serving Size:

  • 3 ea. Large lemons
  • 1 cup cane sugar
  • 1 cup water
  • 6 ounces cane vinegar
  • pinch of salt and pepper

Remove the rind and white pith from the lemons. Place pulp and juice into a saucepot with the sugar, water, and vinegar. Bring to a boil. Turn heat down to a simmer, and cook for 30 minutes, or until a syrup like consistency is achieved. Strain out pulp and seeds and discard. Season the sauce with salt and pepper.


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