This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"What is sauce for the goose may be sauce for the gander, but it is not necessarily sauce for the chicken, the duck, the turkey or the Guinea hen."
-Alice B. Toklas, Author
Look for the flavors and textures in your traditional recipes that let you maximize the taste without sacrifice.
Cornstarch is actually a flour. It is the endosperm of corn kernels that has been dried and ground, much the same way that wheat flour is made (in England cornstarch is actually called cornflour). Like other flours, cornstarch makes a good thickening agent.
It is frequently used in Asian cooking and a clear sheen is typical of sauces thickened with cornstarch. When used in baking, it helps produce a finer texture as well as a silky sheen.
There is, however, little similarity to wheat flour when using cornstarch to thicken sauces. There are a few rules for using cornstarch properly:
Servings = 8 | Serving size =2 tablespoons
Cooking Time = 30 Minutes
This sauce does not keep well and should be used soon after being made.
|1 1/2 Tbsp||cornstarch|
|2/3 cup||2% milk|
|1 tsp||unsalted butter|
|2 1/2 Tbsp||fresh lemon juice|
Place the cornstarch and milk in a sauce pan over low-medium heat. Cook while whisking continuously until sauce begins to thicken.
Add the butter and whisk until melted.
Slowly add the lemon juice and the salt and whisk until well blended.
Reduce the heat to low and whisk in the egg yolk until smooth. Serve as soon as possible.
Serving size = 2 tablespoons sauce
Servings = 8
Amount Per Serving
|Calories 29||Calories from Fat 13|
|% Daily Value|
|Total Fat 2g||2%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 1%||Vitamin C 4%|
|Calcium 3%||Iron 0%|
|Vitamin K 0 mcg||Potassium 45 mg|
|Magnesium 4 mg|