1/4 cup cornstarch
4 cups lemon juice (about 2 dozen lemons)
2 cups cooking oil
1 jar (12 ounces) light or dark molasses
1/4 cup salt
1 tablespoon black pepper
6 bay leaves, broken in pieces
3 cloves garlic, minced
1. Combine cornstarch and lemon juice in a saucepan. Cook and stir over low heat until mixture bubbles and thickens. Cool.
2. Using rotary or electric beater, beat in remaining ingredients until thoroughly blended and thickened.
3. Store in refrigerator until needed.
ABOUT 2 QUARTS SAUCE