Five-minute drizzle sauce from How to Cook Everything Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food (page 81) by Mark Bittman

  • lemons
  • store-cupboard ingredients

  • EYB Comments

    Can substitute vinegar for lemons.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled asparagus; Pan-cooked salmon; Sautéed soft-shell crabs; Simplest sautéed soft-shell crabs; Breaded sautéed soft-shell crab; Buttery sautéed soft-shell crabs; Simply grilled or broiled chicken parts; Grilled or broiled split chicken; Grilled or broiled Cornish hens with sherry vinegar; Marinated and grilled or broiled flank steak

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vinegar for lemons.

  • sturlington on March 26, 2013

    A basic sauce that is easy to make and appropriate in many different applications. Besides a drizzle sauce, it can be used as a dipping sauce or a marinade. I like the soy sauce variation, but there are lots of flavor combinations to try. This is a handy recipe to have in one's repertoire. Several variations: spiced, herbed, fiery, sesame-soy, miso and juicy. Time to make: 5 mins. P22.

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