This sauce is great with wontons and egg rolls.
Makes 2/3 cup
- 1/4 c. chicken broth (or water)
- 2 tbsp. lemon juice
- 2 tbsp. honey
- 1 tbsp. vinegar
- 1 tbsp. vegetable oil
- 1 1/2 tsp. catsup
- 1/4 tsp. garlic salt
- 1 tsp. cornstarch
- 1 tsp. cold water
- Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling in 1 quart saucepan.
- Mix cornstarch and water; stir into broth mixture. Heat to boiling, stirring constantly.
- Cover and refrigerate. Serve with appetizers.