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1 In a measuring cup, combine the water, olive oil, and lemon juice .
2 Add Champagne, lemon juice , and shallots to pan; bring to a boil.
3 Add Parmesan, remaining olive oil, avocado oil and lemon juice to taste.
4 In Berlin, try spritzkuchen, doughnuts topped with powdered sugar and lemon juice .
5 Add lemon juice and capers carefully to avoid spatters; pour over schnitzels.
6 Feel free to squeeze in a little lemon juice if you disagree.
7 Two of the most effective substances are lemon juice and ordinary vinegar.
8 The fresh lemon juice is an ideal balance for the rich butter.
9 Some persons put in a tea-spoonful of lemon juice just before baking.
10 One spoonful lemon juice may be used in place of onion juice.
11 Cook slowly until thick, remove from fire; add nuts and lemon juice .
12 Cream butter; add gradually stirring well egg yolks, lemon juice and seasoning.
13 Add oil and vinegar or lemon juice to taste, and season well.
14 Stir the butter and lemon juice until blended, keeping the fire low.
15 Stir until the custard is cold, add the lemon juice and freeze.
16 Add the lemon juice and a sufficient amount of sugar to sweeten.
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