Instructions: If you want to remove the ginger before serving, leave the slices whole.

Otherwise sliced ginger may be julienned or minced.

Cut the lemon rind into julienne strips and put into a large saucepan

(non-reactive) together with the lemon juice (without seeds), wine and ginger. Season to taste with salt, pepper and coriander seed or preferred spice. Simmer uncovered for about 5 minutes. Blend cornstarch with water.

Add to the saucepan and simmer until clear. Stir in the herbs and nuts/seeds (if using) immediately before serving.

HERBS: Thyme, dill, cilantro, or tarragon. CITRUS: lemon, orange, lime, grapefruit.

Sauce is suitable for fish, fish cakes, crepes, chicken, vegetables, rice and pasta. Add butterbuds for a richer flavor.

NOTES : More a reminder than a recipe, heres a basic clear sauce for fish that
Ive used with other dishes too.

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