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How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

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How can I intensify the lemon flavor in a dish without added so much lemon juice that the dish seems watered down?

gfr1111 | Apr 13, 2014 12:03 PM

I like Hollandaise sauce but rarely can get it lemony enough for my taste. If I add extra lemon juice, the Hollandaise either curdles or becomes too thin for use as a sauce. Similarly, I like lots of other sauces with a more intense lemon flavor than is customarily put in a dish. Other than using more lemon juice, is there a way to intensify lemon flavor in a dish?

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