David's Recipe for Lemon and Dill Sauce
Suitable for fish, poultry, or vegetables.
- 1/2 cup lemon juice
- 3 soup spoons brown sugar
- 1 gram saffron threads
- 1/2 cup hot water for soaking the saffron
- 2 large sprigs fresh dill, chopped fine
- 1/4 coffee spoon salt
- 1/2 soup spoon freshly ground white pepper
- 2 quarts boiling water
- 4 soup spoons cornstarch
- 8 soup spoons tap water for mixing the cornstarch
- Soak the saffron in the hot water for about 10 minutes.
- Mix together the boiling water, lemon juice, sugar, salt, and pepper.
- Mix in the saffron and the water it was soaked in.
- Simmer for 15 minutes, stirring occasionally.
- Mix together the cornstarch and tap water.
- Add the dill to the sauce
- Mix the cornstarch mixture into the sauce, bring again to a boil, reduce again to a simmer, and simmer for 5 minutes stirring occasionally.
- Serve immediately; like most cornstarch-thickened sauces, this one is hard to keep in good condition. The dill also loses its color easily. For a pleasant combination of colors, serve the sauce over grilled salmon, steamed broccoli, and rice.