LEMON SAUCE

Mandarin: NINGMENG JIANG; Cantonese: NING MUNG JIONG

Lemon sauce is one of those condiments that was specially created for the Western market. It probably originated in Hong Kong, like black bean sauce. Thick, smooth and velvety, it has an immediate appeal for the Western palate.

Aroma and flavor
The sauce has a rather piquant citrus aroma with a spicy and tangy sweet flavor. It is another sauce from the sweet-and -sour stable, but with the difference that it is made from fresh lemon juice and rind. Salt and sugar are added, and starch is used for thickening. Most brands have artificial coloring added to give the sauce a bright color.

Culinary uses
The use of lemon sauce in cooking seems to be limited to a single dish, lemon chicken, which is on the menu of most Cantonese restaurants. Other than that, it can be served with deep-fried food, particularly seafood.

Storage
Once opened, the bottle or jar should be stored in the fridge. The fresh flavor of the sauce may be dulled if it is kept for too long, so use it before the expiry date.