Make ahead lemon butter sauce cubes

1 Servings

Ingredients

Quantity Ingredient
¼ cup Flour
1 tablespoon Sugar
2 teaspoons Salt
1 teaspoon Nutmeg
½ teaspoon Lemon peel, grated
3 tablespoons Lemon Juice
¾ cup Water
Few drops yellow food color

Directions

Melt butter; add flour; stir until moistened. Stir in remaining ingredients. Cook, stirring constantly, until mixture begins to bubble and thicken Pour sauce into 81/2 x41/2 x23/4 loaf dish. Freeze until consistency ice cream. Cut into 32 cubes; remove to chilled tray. Freeze until solid. Package, label, date and return to freezer. Recommended storage time: 1 month.

To use, combine 8 cubes and ¼ cup water in saucepan. Heat and stir until smooth and thick. Keep hot over low heat-don't allow to boil. Use with 10 oz. package asparagus or broccoli.

Farm Journal's Freezing & Canning Cookbook,1978 MC formatted by Brenda Adams <adamsfmle@...>

NOTES : Cook sauce separately from vegetable. Spoon over asparagus or broccoli just before serving

Posted to MC-Recipe Digest V1 #348 Recipe by: Farm Journal's Freezing & Canning Cookbook, 1978 From: Brenda Adams <adamsfmle@...> Date: Fri, 20 Dec 1996 19:07:37 -0800

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