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.
