Lemon-Nutmeg Sauce

Preparation info

  • 1½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • ¾ cup water
  • ¼ cup fresh lemon juice
  • ½ teaspoon vanilla extract
  • ¼ teaspoon grated nutmeg


    1. Combine the sugar, cornstarch and salt in a saucepan. Stir in the water and cook, stirring constantly, until the mixture is thick and transparent. Remove from the heat and cool.

    2. Stir in the lemon juice, vanilla and nutmeg. Serve over puddings and soufflés.