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IngredientsMethod
🇿🇦 South AfricaPrep Recipes - Sauces

🧴 Creamy Lemon Sauce

Using OB Cream Base Sauce. Yield 5.096L.

Dairy

Ingredients

  • •4l OB Base Sauce
  • •250g Cordon Bleu
  • •140g Spicemate
  • •700ml OB Lemon Juice
  • •6g Lemon Zest (zest of 2 lemons)

Equipment

  • Pot 12Ltrs
  • Measuring Jug
  • Balloon Whisk
  • Scale

Method

  1. 1Defrost the OB Base sauce in the fridge overnight.
  2. 2Add the margarine to your pot and allow to melt.
  3. 3Add your Spicemate and mix well until dissolved. Cook for 30 seconds.
  4. 4Add the defrosted OB Base sauce to your pot and allow to heat up slowly.
  5. 5Add the lemon zest and mix through.
  6. 6Simmer for 5 minutes and then add the lemon juice slowly.
  7. 7Once the sauce has thickened, remove from the heat.
  8. 8Then pour into a Bain Marie for use during service.

Tips

  • •Cook sauces on low heat. Do not allow the sauce to boil.
  • •OB Base Sauce must be defrosted in the cold room overnight. Always make sure you plan your daily production.
  • •Once defrosted, the sauce base can stay in the fridge for 3 days, if unopened.

Notes

  • •This recipe can be doubled during busy periods.
  • •Once defrosted, the OB sauce base has a shelf-life of 2 days. Keep in the fridge.
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