Lemon Sauce for Shark
Yield
2 servingsPrep
10 minCook
0 minReady
130 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream
|
|
| ¼ | cup |
pineapple
crushed, drained |
*
|
| 2 | tablespoons |
lemon
peeled and sliced |
|
| 2 | tablespoons |
green bell peppers
finely chop |
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | tablespoon |
sugar
light brown |
|
| 1 ½ | teaspoons |
lemon zest
grated |
|
| ¼ | teaspoon |
prepared mustard
dry |
|
| ¼ | teaspoon |
celery salt
|
|
| ⅛ | teaspoon |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sour cream
|
|
| 59 | ml |
pineapple
crushed, drained |
*
|
| 3E+1 | ml |
lemon
peeled and sliced |
|
| 3E+1 | ml |
green bell peppers
finely chop |
|
| 15 | ml |
onions
chopped |
|
| 15 | ml |
sugar
light brown |
|
| 7.5 | ml |
lemon zest
grated |
|
| 1.3 | ml |
prepared mustard
dry |
|
| 1.3 | ml |
celery salt
|
|
| 0.6 | ml |
cloves, ground
|
|
Directions
Combine all ingredients.
Chill in refrigerator for 2 hours before serving.
