¼-½cupfresh lemon juiceabout 2 large lemons or 4-6 small lemons
salt to taste
Melt butter in medium saucepan
Whisk in cornstarch
Add lemon juice and whisk until sauce is smooth; taste for salt
Add the lemon last. When adding an acid (lemon, vinegar, wine) to dairy or fat (butter), add the acid last. If you add the acid first, you run the risk of your sauce curdling, or clumping.Start with ¼ cup of fresh juice. The recipe calls for ¼ - ½ cup. Taste it to see if it's "lemony" enough for you. If not, add a little more fresh lemon.If you accidentally add too much, correct the tartness and acidity by adding a little sugar, salt or baking soda.