Make ahead lemon butter sauce cubes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Flour |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Nutmeg |
| ½ | teaspoon | Lemon peel, grated |
| 3 | tablespoons | Lemon Juice |
| ¾ | cup | Water |
| Few drops yellow food color | ||
Directions
Melt butter; add flour; stir until moistened. Stir in remaining ingredients. Cook, stirring constantly, until mixture begins to bubble and thicken Pour sauce into 81/2 x41/2 x23/4 loaf dish. Freeze until consistency ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer. Recommended storage time: 1 month.
To use, combine 8 cubes and ¼ cup water in saucepan. Heat and stir until smooth and thick. Keep hot over low heat-don't allow to boil. Use with 10 oz. package asparagus or broccoli.
Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@...>
NOTES : Cook sauce separately from vegetable. Spoon over asparagus or broccoli just before serving
Posted to MC-Recipe Digest V1 #348 Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978 From: Brenda Adams <adamsfmle@...> Date: Fri, 20 Dec 1996 19:07:37 -0800