Schnitzel Sauce


1 Tbsp Oil
2 Cloves Garlic, Minced
1 Tsp Anchovy Paste (optional)
Cup Chicken Stock
1 Tbsp Lemon Juice
1 Tsp Cornstarch


Heat Oil In Non-stick Pan Over Medium Heat. Add Garlic & Anchovy Paste; Cook Until Garlic Turns Golden, About 20 Seconds.

Add Stock & Lemon Juice; Bring To A Boil & Scrap Up Brown Bits From Bottom Of Pan.

In A Small Bowl Combine Cornstarch & 2 Teaspoons Cold Water. Stir Into Sauce & Cook Until Thickened, About 1 Minute.


Makes Approx Cup.