Arrowroot Sauce

Name: Arrowroot Sauce
Ingredients: 2 tsp Arrowroot powder (Original calls for a dessertspoonful); 300 ml Water (Approx. 1.25 cups (Original: half a pint)); 2 tbsp White sugar (Adjust to taste; can use sugar lumps for lemon method); 1 whole Lemon (optional) (For rubbing sugar lumps on rind to extract oil); 0.5 tsp Vanilla essence (optional) (Alternative flavoring); 1 tbsp Rum or Sherry (optional) (Alternative flavoring); 1 drop Pink food coloring (optional) (Original calls for cochineal)

A simple, clear dessert sauce thickened with arrowroot. This versatile sauce can be flavored with lemon, vanilla, or rum, and optionally colored pink for presentation. It serves as a light accompaniment to puddings.

Ingredients

2 tsp Arrowroot powder (Original calls for a dessertspoonful)
300 ml Water (Approx. 1.25 cups (Original: half a pint))
2 tbsp White sugar (Adjust to taste; can use sugar lumps for lemon method)
1 whole Lemon (optional) (For rubbing sugar lumps on rind to extract oil)
0.5 tsp Vanilla essence (optional) (Alternative flavoring)
1 tbsp Rum or Sherry (optional) (Alternative flavoring)
1 drop Pink food coloring (optional) (Original calls for cochineal)

Instructions

1In a small bowl, mix the arrowroot powder with about 2 tablespoons of the cold water to form a smooth paste (slurry). Ensure there are no lumps.
2If choosing lemon flavor: Take lumps of sugar (or use granulated sugar and zest) and rub them vigorously against the outside rind of the lemon to absorb the essential oils.
3Pour the remaining water into a saucepan and bring it to a boil.
4Reduce heat to low. Slowly pour the arrowroot slurry into the hot water while stirring constantly. Continue to cook and stir gently until the sauce thickens and becomes clear (about 2-3 minutes).
5Stir in the sugar (or lemon-infused sugar). If not using lemon, add either the vanilla essence or the rum/sherry now. Stir until sugar is completely dissolved.
6If a pink color is desired, stir in a drop of pink food coloring.