Lemon-Wine Sauce

"Posted to the SCA_recipes LiveJournal community. This sauce can be stored, tightly bottled, at room temperature for up to 2 days."
 
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Ready In:
25mins
Ingredients:
5
Yields:
2 cups
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ingredients

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directions

  • Stir together lemon juice and ginger. When well mixed, add wine and sugar. Bring to a boil and cook over medium-high heat until it forms a thin syrup which coats the back of a spoon. Remove from heat and add salt (it will foam up, so be careful). Stir until salt dissolves.

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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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