Here are three ways you can make this delicious sauce.
Lemon sauce (type 1):
Preparation: In a small saucepan, boil the lemon peel and broth. Once they have boiled, let them stew for 5 minutes on low heat.
Mix the lemon juice and corn flour and add them in a thin stream to the broth. The resulting mixture is boiled for 5 minutes over low heat, while stirring it constantly.
Mix the yolks and sugar in a separate bowl. Gradually pour in the broth, while stirring constantly so the yolk doesn't lump up. Once the temperatures of both mixtures have been equalized, the yolk mixture is added to the broth.
Return the saucepan back onto the hob and boil for about 10 minutes, until a thick sauce is obtained. Finally, season with ginger.
Lemon sauce (type 2):
Necessary products: 3 egg yolks, juice of 1 lemon, 1 tsp. starch, 3 tbsp. finely chopped parsley, salt and black pepper.
Preparation: Dilute the starch with 1 tbsp. cold water, then add the yolks. Mix the mixture well and add the lemon juice, black pepper, salt and parsley. Add 3 and 1/2 cups (750 ml) of water and allow the resulting mixture to thicken on the stove. Stir constantly.
If you are not a fan of egg sauces, our third lemon sauce suggestion is just for you.
Lemon sauce (type 3):
Necessary products: 1 cup of milk and 1 cup of yogurt, 1 lemon, 1 tbsp. cornstarch, salt and black pepper by taste.
Preparation: Grate the peel of the lemon and boil the lemon peel strips in warm water for 1 minute. Then put them in a small saucepan, add the squeezed lemon juice, milk, salt and black pepper. Boil the resulting mixture for 5 minutes and thicken it with the starch.