Label
All
0
Clear all filters

Lemon Sauce

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 300 g / 10.58 oz glucose syrup
  • 100 g / 3.53

Method

  1. Stir together the syrup and lemon juice. The texture should be that of a thick syrup. Adjust the consistency if necessary.
  2. Reserve under refrigeration until needed. Discard after 5 days.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Components

Part of


No reviews for this recipe

The licensor does not allow printing of this title