This was part of my fish challenge, to take out the taste of fish a bit. And a nice lemon sauce goes over chicken as well, so it’s a good addition to a recipe collection.
Time: 30 minutes
Makes: 1 1/2 cups of sauce
1 lemon, zest and juice
2 teaspoons coconut butter
1/2 teaspoon dried dill (fresh will work as well)
1/2 teaspoon dried parsley (fresh will work as well)
1/2 teaspoon dried garlic (fresh will work as well)
1/2 teaspoon black pepper, ground
pinch of salt
2 teaspoons cornflour
3 teaspoons water
1 1/4 cup almond milk
- Wash and dry the lemon. Zest the skin and then squeeze out the juice, using a sieve to catch the pips.
- Put the zest and juice in a sauce pan with the coconut butter on a low heat, stirring until the coconut butter is melted.
- Stir int he dill, parsley, garlic, black pepper and salt.
- Mix the corn flour and the water in a small cup. Pour into the saucepan and stir vigourously.
- In small dollops, add the almond milk, stirring all the time. Incorporate each dollop fully before adding the next one.
- Bring to a boil, stirring constantly.
- Simmer for 10 minutes, stirring almost constantly.
Keep in the refrigerator for 2 – 3 days.