Prep 5 mins
Cook 20 mins
Posted to the SCA_recipes LiveJournal community. This sauce can be stored, tightly bottled, at room temperature for up to 2 days.
- 1⁄4 cup lemon juice
- 1⁄8-1⁄4 teaspoon grated fresh ginger
- 2 1⁄2 cups dry white wine (Rhine wine, if available)
- 1 cup sugar
- 1⁄4 teaspoon table salt
- 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.