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LOOKING for: Who's Got The Juice

17 years ago

Is it just me? Or have others noticed far too many recipes calling for too much lemon juice. Take this, for example:

Green Ginger Sauce For Shellfish

1 1/2 lb shellfish, poached

3-4 tbls chopped green onion

2 tbls sherry

1 inch piece sliced ginger root

1 small leek, shredded

2 green peppers, shredded

1 cup shredded bamboo shoots

1 medium carrot shredded

Juice of 1 lemon

Combine all ingredients in blender and mix until onion and ginger are finely minced.

Toss poached shellfish in sauce.

I had this in mind to use with a new seafood sausage I've developed. Mixed it up, however, and all I could taste was the sourness of the lemon juice, which overpowered everything else. I had to add some brown sugar, to tone it down, then a little hot sauce to perk everything up. Now it's acceptible, but nothing to write home about.

If I had it to do over, I'd mix everything first, then add just a squeeze of lemon juice.

This isn't the first time, lately, that this has happened. Have the recipe writers all bought stock in lemon groves?

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