Greek lemon sauce

Yield: 1 servings

Measure Ingredient
1½ teaspoon Cornstarch
1½ teaspoon Water
¾ cup Boiling water
1 Egg
1 Egg yolk
3 tablespoons Lemon juice
½ teaspoon Salt

Dissolve cornstarch into 1½ ts. water, then stir into boiling water.

Boil 1 minute. Beat egg and egg yolk until light and fluffy. Add lemon juice and salt, beating. Gradually pour hot liquid into egg mixture, beating constantly with a whisk. Return to pan. Heat gently, whisking, until slightly thickened, DO NOT BOIL! Serve at once on rice, seafood or artichokes.

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