1. Start by heating the olive or coconut oil in a small saucepan over medium heat. When the oil shimmers, add the minced shallot and sauté for 2-3 minutes until soft and translucent. This step always reminds me of my mom’s kitchen, where the smell of onions cooking meant dinner was coming soon.
2. Add the minced garlic and cook for another 30 seconds, just until fragrant. Watch carefully here so the garlic doesn’t burn—burnt garlic can turn any sauce bitter.
3. Pour in the full cup of coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer.
4. Stir in the lemon juice, lemon zest, and maple syrup or honey if using. Let this cook for about 5 minutes, stirring occasionally, so the flavors meld and the sauce slightly thickens.
5. If you prefer a thicker sauce, mix the cornstarch and water in a small bowl until smooth, then slowly whisk it into the simmering sauce. Keep stirring for another 1-2 minutes until the sauce thickens to your desired consistency.
6. Season with salt and freshly ground black pepper to taste. Give it a final stir and remove from heat.
7. Before serving, taste again and adjust lemon or salt as needed. Sometimes a little extra brightness is just what the sauce needs to make your dish pop!

One little secret from my kitchen: if the sauce feels a bit too thick after cooling, whisk in a splash of water or broth to loosen it up. When you’re cooking with kids around, flexibility is key!