1,523 lemon sauce recipes

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

Quick Thai coconut chicken soup with galangal, mushrooms, fish sauce, and lime in a silky coconut-chicken broth. Fragrant, soothing, and on the table in 30 minutes.

Layered crab gratin over linguine with mushrooms, white wine, clam juice, and tarragon in a light cream sauce, baked and broiled until golden. A refined seafood pasta bake.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.

Oven-baked spare ribs in a tangy homemade barbecue sauce with ketchup, lemon juice, brown sugar, vinegar, and Worcestershire. Fall-off-the-bone tender after 2.5 hours.

Memphis-style sweet barbecue sauce for ribs, built on tomato, honey mustard, two Worcestershires, red wine vinegar, paprika, and a whisper of cayenne. Balanced sweet, tangy, smoky.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Easy shrimp etouffee with the holy trinity slow-cooked for two hours in margarine, then simmered with Rotel tomatoes, cream of mushroom soup, and two pounds of shrimp.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Roast beef sandwiches on kaiser rolls with a horseradish cream cheese spread, chopped apple, and walnuts. A no-cook game day sandwich ready in 15 minutes with bold, crunchy layers.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.