1/3 cup sugar
3/4 cup water
1/4 cup bourbon
4 tsp lemon juice
1 tbsp cornstarch
2 tbsp butter or margarine
3/4 tsp lemon rind,grated
Directions
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.
Servings: 32 servings
Lemon-Bourbon Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
It is quite possible to prove the history of recipes way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and maybe even further. In practice though, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
During Roman times 25BC a man called Apicius compiled some scripts showing how to cook the recipes enjoyed by his fellow Romans. He describes how the meals were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius also informs us how the ancient chefs used many different aromatic flavors, including many that are still in use today like basil, fennel and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, including spices such as basil and rosemary. The introduction of these new tastes caused an explosion in recipe manuscripts, many of which are kept safe in private cookery archives. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Lemon Bourbon Sauce recipe.
