PickyJaz wrote:
> Thanks, but I think the lemon curd may have a too lemon flavor. The
> sauce I'd love to make comes out barely yellow, has seasoning specks
> in it, is near to see-through and just a wee bit thicker than cream.
> Cornstarch may be a trick. When my lemon tree once again gives up the
> first few, I'll wander through the too many Penzeys bottles here and
> try making something as good. Sure will post if it works!
> ...Picky

You could use bouillabaisse or chicken stock, add lemon juice and/or
zest, then thicken the sauce with cornstarch. A pinch of sugar will
keep the lemony sauce from being too sour.


Becca