Lemon Pepper Recipe

This vibrant Lemon Pepper sauce offers a delightful balance of tart lemon juice, aromatic zest, and sweet richness. It creates a glossy, smooth glaze that is incredibly versatile in the kitchen. While often served as a fondue-style dip for fresh strawberries, it also pairs beautifully with warm gingerbread, meringues, or even as a glaze for grilled fish and chicken. The combination of butter and cornstarch gives it a luxurious texture, while the lemon provides a refreshing kick that cuts through the sweetness. It is a simple yet elegant accompaniment that elevates everyday desserts or light meals into something special. Perfect for summer gatherings or cozy winter treats, this recipe brings a burst of citrus flavor to your table with minimal effort.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 12

Calories: 561.6

Dietary: Gluten-free, Vegetarian

Description

This vibrant Lemon Pepper sauce offers a delightful balance of tart lemon juice, aromatic zest, and sweet richness. It creates a glossy, smooth glaze that is incredibly versatile in the kitchen. While often served as a fondue-style dip for fresh strawberries, it also pairs beautifully with warm gingerbread, meringues, or even as a glaze for grilled fish and chicken. The combination of butter and cornstarch gives it a luxurious texture, while the lemon provides a refreshing kick that cuts through the sweetness. It is a simple yet elegant accompaniment that elevates everyday desserts or light meals into something special. Perfect for summer gatherings or cozy winter treats, this recipe brings a burst of citrus flavor to your table with minimal effort.

Ingredients

2 Spring onions, finely chopped
1 cup Sugar
1/2 cup Cornstarch
4 Cups water
1/2 cup Butter or margarine
1/2 cup Lemon juice
2 Tablespoons grated lemon peel

Directions

1
In a heavy saucepan, combine the sugar, cornstarch, and a pinch of salt.
2
Stir in the water until the mixture is smooth and there are no lumps.
3
Bring the mixture to a boil over medium heat, stirring constantly.
4
Cook and stir for 1-2 minutes, or until the sauce has thickened significantly.
5
Remove the saucepan from the heat.
6
Stir in the butter, lemon juice, and grated lemon peel until the butter is completely melted and incorporated.
7
Fold in the finely chopped spring onions.
8
Transfer the mixture to a fondue pot and keep warm over low heat.
9
Serve immediately with strawberries, gingerbread, and/or meringues.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 561.6kcal

% Daily Value *
Total Fat 20.9g33%
Saturated Fat 6.6g33%
Cholesterol 0.0mg0%
Sodium 310.8mg13%
Total Carbohydrate 95.0g32%
Dietary Fiber 1.2g5%
Sugars 63.0g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe was originally confused with a leek fondue in the source text. The ingredients (sugar, lemon, cornstarch) clearly indicate a sweet citrus sauce. The leek and vegetable dipping instructions have been removed as they do not match the ingredient list.

Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if it becomes too thick.

Variations: For a savory version, omit the sugar and increase the salt and pepper. This works well as a glaze for chicken or fish.

Tip: Use fresh lemon juice and zest for the best flavor. Bottled juice lacks the aromatic oils found in the peel.

Keywords: lemon, sauce, dip, fondue, strawberry, gingerbread, meringue, citrus, sweet, tangy, dessert, glaze, cornstarch, butter, zest, easy, quick, vegetarian, side dish

Read it online: https://www.chefs-mate.com/recipe/lemon-pepper-recipe-11/