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Lemon Sauce I

Submitted by: GINGER P

Dessert sauce flavored with nutmeg, fresh lemon juice and rind.

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Lemon Sauce for Salmon Patties

Submitted by: BABSKITCHEN

Living In: Cleveland, Ohio, USA

A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.

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Ladolemono - Lemon Oil Sauce for Fish or Chicken

Submitted by: Thalia

This is a Greek sauce that is great for grilled or baked chicken or fish (especially salmon). It is simple to make, and is usually served with the meal so that everyone can put as much ladolemono on their fish or chicken as they want.

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Rhubarb Spice Cake with Lemon Sauce

Submitted by: PRICKLY PEAR

My mother got this recipe back in the 1950's from the minister's wife. It's been a family favorite ever since - even for those who claim to dislike rhubarb.

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Lemon Pasta Sauce

Submitted by: MARBALET

Make tart little nests for sauteed meats or vegetables by tossing hot pasta with a tangy cream sauce flavored with lots of lemon juice and citrus zest. Nestle the fillings into mounds of pasta for a charming presentation.

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Lemon and Mustard Dipping Sauce for Artichokes

Submitted by: Annaid

A tasty dipping sauce for artichokes that combines chicken broth, lemon juice, garlic powder, and prepared mustard, thickened with cornstarch.

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Chicken with Lemon Sauce

Submitted by: Brenda Hoffman

'This delicious Italian dish is easy to prepare, but it looks like you fussed,' writes Brenda Hoffman of Stanton, Michigan.

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Grilled Salmon with Lemon Hazelnut Sauce

Submitted by: Angela & Brianne

The perfect make-ahead BBQ party dish with the richness of hazelnuts and zing of lemon. Simple, elegant, fast and delicious, it's a hit at every gathering!

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Lemon Ginger Sauce with Dill

Submitted by: DANNON

A light, lemony herb sauce, made with Dannon Yogurt, is refreshing on cooked fish.

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Lemon Herb Barbeque Sauce for Chicken

Submitted by: JEANINEJ

This recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up. Submitted in memory of Ruth Karahan who originally had the recipe and passed away in 2004.