Lemon-Bourbon Sauce

Title:
Lemon-Bourbon Sauce

Yield:
32 Servings

Categories:
Creole,
Desserts,
Sauces




Ingredients:





   1/3 c  Sugar


   3/4 c  Water


   1/4 c  Bourbon


     4 ts Lemon juice


     1 tb Cornstarch


     2 tb Butter or margarine


   3/4 ts Lemon rind,grated






 1. Combine sugar and cornstarch in small saucepan; stir in water.


 2. Cook, stirring constantly, until mixture boils and thickens.


 3. Remove from heat; stir in butter untuil melted.


 4. Add bourbon, lemon rind and juice; mix well.


 until fish flakes easily.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini