Egg and Lemon Sauce

Name: Egg and Lemon Sauce
Yield: Yields 1 cup
Ingredients: 3 eggs, separated; Juice of 2 lemons; 1 tablespoon cornstarch; 1 cup chicken stock

December 14, 2011

This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.

Recipe information

Yield
Yields 1 cup

Ingredients

3 eggs, separated

Juice of 2 lemons

1 tablespoon cornstarch

1 cup chicken stock

Preparation

Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve cornstarch in 1/4 cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

Paula Deen's Kitchen Classics

TagsSauce Condiment Lemon Citrus Fruit Dairy Free Gluten Free Nut Free Easy Cookbooks

Recipe notes

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