Clementine Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 1/8 cups
- pinch of salt
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter, cut into pieces
- Carbohydrate 39 g(13%)
- Cholesterol 27 mg(9%)
- Fat 11 g(16%)
- Fiber 4 g(17%)
- Protein 2 g(5%)
- Saturated Fat 6 g(32%)
- Sodium 133 mg(6%)
- Calories 244
Preparation Squeeze enough juice from clementines to measure 1 cup. Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute. Remove pan from heat and whisk in butter until melted. Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes. Cooks' Note:•Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.
Preparation Squeeze enough juice from clementines to measure 1 cup. Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute. Remove pan from heat and whisk in butter until melted. Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes. Cooks' Note:•Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.
