Adding a bit of tangy kick to a vegan savoury dish can really enhance the meal experience. Lemon sauce is my new discovery which really elevates so many of my dishes. In fact, I can happily eat it on bread, I love it so much. But I mostly add it to my tofu, because it's just so delicious.
I know many vegan beginners shy away from sauces at first, but no need to be worried. This lemon sauce takes just 5 super basic ingredients and less than 10 minutes to make! It's super easy and incredibly delicious.
How to make the lemon sauce
There's no trick to this lemon sauce. You will need 9 tbs of lemon juice (I used them from a bottle of 100% lemon juice but you can also squeeze fresh lemons if you prefer), 5 tbs sugar, 1 cup of water, 2 tbs rice vinegar (apple cider vinegar will work too), and 2 tbsp cornflour.
All you need to do is mix the lemon juice, water, sugar and vinegar in a small saucepan. Whisk the ingredients together and add them on low heat. Simmer for about 5 minutes, whisking now and then. Add the cornflour. Continue whisking until the lemon sauce has thickened.
That's it! Your sauce is ready to serve, hot or cold, whichever you prefer.
Don't fancy using it all in one go? No worries, you can store it in an airtight container and keep it refrigerated for up to 2 weeks! That's pretty handy.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.