Nell B. Nichols

Lemon/Carrot Sauce

Preparation info
  • Makes enough sauce for

    two

    5 lb . ducklings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Delightful coating for roast duck

Ingredients

  • 1 medium onion, finely chopped
  • 2 large carrots, peeled and grated
  • ¼ c. butter (or

Method

  • Sauté onion and carrots in butter until limp.
  • Blend cornstarch into ¼ c. chicken broth. Stir into butter mixture. Add remaining broth, lemon juice and sugar. Season to taste with salt and pepper.
  • Cook over medium heat, stirring, about 5 minutes or until sauce is clear and slightly thickened. Stir in 3