Egg-Lemon Sauce
By: Anonymous
Published: Friday, February 12, 2010 - 12:35am

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.