Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | *INGREDIENTS* |
| 3 eaches | Eggs, separated |
| 2 eaches | Lemon, juice of |
| 1 cup | Broth or stock |
| 1 tablespoon | Cornstarch |
Makes 2 cups. This is a basic sauce in Greek cooking which is used in many ways in many recipes, either poured over vegetables, fish, and meats or combined into the sauce in which the meats or vegetables were cooked. Whenever possible, use the stock in which the dish was cooked. If fresh stock is not available, canned broth or diluted chicken stock base may be substituted.
To prepare, beat egg whites until stiff. Add egg yolks and continue beating. Add lemon juice very slowly, beating constantly so that the sauce does not curdle. Thicken hot broth with cornstarch dissolved in a little cold water. Slowly add boiling stock to egg mixture, beating constantly until smooth and creamy. If a recipe calls for adding the egg-lemon sauce to the sauce or stock in which a dish was cooked, omit the cornstarch, and add according to directions in the recipe.