In every great cook’s bag of tricks, you find the fresh lemon:
Sandy’s Lemon-Mustard Sauce for Seafood. The trick is using fresh Sunkist lemon to turn canned soup into great sauce.
This sauce is just as great on any fish casserole-tuna, mackerel, salmon.
It makes frozen shrimp, fish cakes, even vegetables taste great, too.
That’s what fresh lemon does for you. It has the good looks and good taste to make ordinary food something special.
Lemon-Mustard Seafood Sauce
In a saucepan put
1 can undiluted cream of celery soup (or cream of mushroom)
1/4 cup mayonnaise
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon prepared mustard
Stir it all together over medium heat until it’s smooth and bubbly. What you don’t use, cover and refrigerate.
