David's Recipe for Lemon and Dill Sauce

Suitable for fish, poultry, or vegetables.

Sauce, American

  • 1/2 cup lemon juice
  • 3 soup spoons brown sugar
  • 1 gram saffron threads
  • 1/2 cup hot water for soaking the saffron
  • 2 large sprigs fresh dill, chopped fine
  • 1/4 coffee spoon salt
  • 1/2 soup spoon freshly ground white pepper
  • 2 quarts boiling water
  • 4 soup spoons cornstarch
  • 8 soup spoons tap water for mixing the cornstarch
  1. Soak the saffron in the hot water for about 10 minutes.
  2. Mix together the boiling water, lemon juice, sugar, salt, and pepper.
  3. Mix in the saffron and the water it was soaked in.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Mix together the cornstarch and tap water.
  6. Add the dill to the sauce
  7. Mix the cornstarch mixture into the sauce, bring again to a boil, reduce again to a simmer, and simmer for 5 minutes stirring occasionally.
  8. Serve immediately; like most cornstarch-thickened sauces, this one is hard to keep in good condition. The dill also loses its color easily. For a pleasant combination of colors, serve the sauce over grilled salmon, steamed broccoli, and rice.




 
  
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