Lemon Sauce

I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar.

• Ready In: 10 mins
• Serves: 4-6
• Yields: 1 cup

Ingredients

• 1⁄4 cup lemon juice
• 2  teaspoons  chicken stock powder
• 1  tablespoon cornflour
• 1  tablespoon honey
• 1  tablespoon brown sugar
• 1  cup water
• 1 -2  red chile (we use small birds eyes)
• 1  teaspoon ginger (grated)
• 1  teaspoon hot chili sauce (we use Fountains) (optional)

Directions

1. Finely slice chilies.
2. Put dried ingredients in a pot and mix together well, add honey, chillies and sauce if using and then slowly add water (or fresh stock) and mix well together.
3. Put on stove over a medium heat and stir continuously until thick.