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Use this sauce to prepare lemon chicken, a favorite Asian restaurant dish (see related recipe at right).

Ingredients:

  • 1/2 cup fresh lemon juice
  • 1 Tbs. white wine vinegar
  • 1/3 cup plus 1 Tbs. sugar
  • 1/4 cup plus 2 Tbs. water
  • 2 tsp. cornstarch

Directions:

In a small saucepan, combine the lemon juice, vinegar, sugar and the 1/4 cup water. Place over low heat and cook, stirring, until the sugar dissolves. Increase the heat to medium-high and bring to a boil, then reduce the heat to low and simmer for 1 to 2 minutes.

In a small bowl, whisk together the cornstarch and the 2 Tbs. water until the cornstarch dissolves. Whisk the cornstarch mixture into the sauce and cook until the sauce boils and thickens, about 1 minute. Use immediately. Makes 2/3 cup.
Williams-Sonoma Kitchen.