LEMON SAUCE
This bright and tangy lemon sauce is a simple yet flavorful addition to stewed poultry, offering a refreshing contrast to the richness of the meat. The sauce combines the zest of lemon with a touch of sweetness and aromatic nutmeg, creating a delicate balance of flavors. The addition of fresh parsley adds a vibrant touch and visual appeal. This sauce is a classic example of how simple ingredients can create an elegant and satisfying dish.
Ingredients
- 2 cups Soup stock (Quantity estimated (not specified in original recipe))
- 4 slices Lemon slices
- 1 tablespoon Sugar
- 1/4 teaspoon Grated nutmeg
- 2 tablespoons Chopped parsley
- 1 teaspoon All-purpose flour (Or use egg yolk for thickening.)
- 1 each Egg yolk (For thickening, if using.)
Instructions
- 1In a pot, combine cold water with meat and bones. Bring to a simmer slowly, and let it simmer for hours, never boiling. If clear soup is not desired, soup may be allowed to boil. Add vegetables and a bouquet (parsley wrapped around peppercorn, bayleaf, six cloves and other herbs, excepting sage, and tied) after simmering for 4-5 hours. Strain into an earthen bowl and let cool uncovered. Remove the fat that forms on the stock when cold.
- 2In a saucepan, combine the prepared soup stock with lemon slices, sugar, and grated nutmeg. Bring to a simmer. Add chopped parsley. Thicken with flour or egg yolk. If using flour, whisk a teaspoon of flour with a little cold water and add to the simmering sauce, stirring constantly until thickened. If using egg yolk, whisk the egg yolk with a tablespoon of cold water and temper the yolk by slowly adding a little of the hot sauce to the yolk mixture before adding it to the saucepan. Stir until thickened.