- Yields: 2 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1/2 lemon, thinly sliced
- 1 teaspoon olive oil
- 16 ounces unsweetened coconut milk beverage
- 1/2 cup canned coconut milk
- 1/2 onion
- 3 whole cloves
- 2 cloves garlic
- 1 bay leaf
- 1 tablespoon potato starch
- 1 tablespoon cold water
- Salt and white pepper, to taste
Directions
Preheat oven to 450° F.
Toss lemon slices with oil in an ovenproof dish. Roast until lightly browned, 25 to 30 minutes.
Combine coconut milk beverage, canned coconut milk, onion, cloves, garlic, bay leaf and roasted lemons in a saucepan. Bring to a boil and then reduce heat to medium-low. Simmer, stirring frequently, until the onion is soft and the sauce is aromatic, 30 to 40 minutes.
In a small dish, whisk together the potato starch and water. Slowly stir the potato starch slurry into the coconut mixture, over low heat. Season with salt and pepper.
Strain the sauce and return the liquid to the saucepan. Keep over very low heat until ready to serve.
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