Egg-Lemon Sauce


Photo: flickr user jules:stonesoup
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Ingredients

1 cup Chicken stock fresh or canned
2 tablespoons Butter
2 tablespoons Flour
2 Eggs
1 Lemon, juice only
2 tablespoons Water
Salt to taste
Freshly-ground black pepper to taste

Preparation

1
Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. Thicken the stock with the roux.
2
In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly.
3
Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste.

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Tags:

European
Sauces
Greece
Greek
Mediterranean
citrus
condiments

Yield:

8.0 servings

Added:

February 12, 2010

Creator:

Anonymous

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