Lemon And Dill Sauce

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.
Lemon Sauce for Blog
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
  1. Wash and dry the lemon. Zest the skin and then squeeze out the juice, using a sieve to catch the pips.
  2. Put the zest and juice in a sauce pan with the coconut butter on a low heat, stirring until the coconut butter is melted.
  3. Stir int he dill, parsley, garlic, black pepper and salt.
  4. Mix the corn flour and the water in a small cup. Pour into the saucepan and stir vigourously.
  5. In small dollops, add the almond milk, stirring all the time. Incorporate each dollop fully before adding the next one.
  6. Bring to a boil, stirring constantly.
  7. Simmer for 10 minutes, stirring almost constantly.
Serve hot.
Does reheat.
Keep in the refrigerator for 2 – 3 days.

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