Lemon-Nutmeg Sauce

Preparation info
  • 1½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup sugar
  • 1 tablespoon cornstarch
  • Pinch of salt</

Method

  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.