Omelet wrote:
> Ditto here. ;-)
> My lemon butter recipe for dipping is the juice of one whole lemon to
> 1\2 cube (2 oz.) of butter.

Oh yes, and then there's Hollandaise Sauce. I am very happy
(or maybe unhappy?) that I discovered this when recipes called
for a goodly amount of lemon juice. Many recipes I have seen
in recent years seem to have a mere hint of lemon juice.

--
Jean B.