Egg-Lemon Sauce

Recipe Ingredients

1 cup	237ml	Chicken stock - fresh or canned
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2		Eggs
1		Lemon - juice only
2 tablespoons	30ml	Water
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

In a separate bowl whip the eggs, lemon juice and water together until frothy. Add the egg to the thickened stock, stirring constantly.

Bring to temperature but do not boil, stirring all the time until thick. Salt and pepper to taste.

Source:
Jeff Smith

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