Lemon Dipping Sauce

A mugful of vegetable stock (and hot water in the kettle to augment as necessary)
Juice of one lemon
2 tbsp honey
1 tbsp white wine vinegar
1 tbsp vegetable oil
1/4 tsp garlic salt
1 tsp cornflour mixed into 1 tsp cold water
Knob of root ginger, peeled and finely chopped or grated (optional)
Chilli flakes or powder (optional)

Heat stock, lemon juice, honey, vinegar, garlic salt and vegetable oil in small pan and bring to the boil. Add the ginger if using.
Reduce the heat.
Add the mixed water and cornflour and bring to the boil again, stirring continuously.
Allow to reduce and thicken before removing from the heat.
Leave to cool, then refridgerate.
(You may want to strain out the chilli flakes and pieces of ginger before use).

Tip: if you want to thicken your sauce further, mix cornflour and cold water together before adding to the pan - the cornflour may not dissolve if added directly. I learned this the hard way.

Use on tempura or kebabs, or add at the last minute to a stir-fry.