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Chinese Lemon Sauce

This sauce is great with tempura-battered shrimp or fish, wontons and egg rolls.

1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil
1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in a 1-quart saucepan.

Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly. Cover and refrigerate.

Makes 2/3 cup.

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