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BelgiëSauces, Dressings and Butters with Lemon
['ANCHOVY BUTTER'] - ['Mix the contents of a tin of anchovies, with the oil it contains, with the grated zest of 1 lemon, 1 tablespoon of lemon juice and 125 grams of butter; add pepper to taste. Serve this butter with grilled fish or with meat steaks, use it instead of garlic butter to spread on bread or serve it with toast.']
['LEMON AND APPLE SAUCE'] - ['Peel, core and cut into pieces ½ kilo of reinette apples, put them in a pot with the grated zest of a lemon and the juice. Add half a cup of sugar and heat until it has melted. Bring to the boil, cover the pot and cook for 30 minutes, stirring occasionally, until the apples are soft and the lemon peel too. Beat them with a knob of butter to enrich the sauce. Serve it cold or hot with roast pork or grilled York ham or with desserts, such as pancakes, waffles or a spongy pudding.']
['LEMON CARAMEL'] - ["Grate the zest of a large lemon. Put 1 cup of sugar, ½ cup of water and the juice of a lemon in a pot on the heat. Stir until the sugar has dissolved and bring to the boil. Let it boil, without stirring, until the syrup takes on a dark golden colour. Remove the pot from the heat and dip the base in cold water to stop the boiling. Add the caramelised lemon zest, 2 tablespoons of boiling water and stir; be careful when doing so and keep the pot at arm's length because it splashes dangerously. Let it cool and keep it in an airtight jar in the fridge. It will keep for several months."]
['LEMON CURRY MARINADE'] - ['Soften without browning a very finely chopped or grated onion in two tablespoons of oil. Add a tablespoon of curry powder and the grated zest of 1 lemon. Cook for 2 minutes and add 1 tablespoon of lemon juice. Let it cool and then mix it with 1 ½ cups of mayonnaise or fresh cheese. Use it to marinate cooked chicken, turkey or prawns.']
['LEMON SAUCE FOR FISH OR CHICKEN'] - ['Fry a chopped onion with a bay leaf in 50 grams of butter until soft, but not browned. Mix in the grated zest of 1 lemon and 2 tablespoons of flour. Gradually add 2 cups of fish or chicken stock, stirring. Simmer over low heat for 5 minutes. Beat 2 egg yolks with a little of the sauce and 3 tablespoons of the liquid cream. Off the heat, pour this mixture into the sauce and stir. Heat over low heat for a few seconds without letting it boil, add a little chopped parsley and season.']
['LEMON AND PARSLEY BUTTER'] - ['Beat the grated zest of a lemon with 125 grams of butter. Add 4 tablespoons of chopped parsley and 1 tablespoon of lemon juice and stir. Form a roll with the butter, wrapping it in cling film, and leave it in the freezer until it hardens. Cut it into slices and serve it with grilled fish, steaks or cutlets.']