Most closely associated with Greece, this is seen throughout the Eastern Mediterranean, and it remains a standard. It works equally well with whole eggs or yolks, but it is far prettier when you use yolks only. It’s a simple sauce, not meant to be especially elegant, but quite flavorful. Perfect with steamed green vegetables.
Recipe information
Yield
makes about 1 cup
Ingredients
Preparation
Step 1
Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3). Slowly add the lemon juice, still beating. Gradually add the stock, still beating, followed by the cayenne.
Step 2
Transfer to a small saucepan and place over low heat. Cook, stirring, until the mixture thickens slightly (it will not be super thick) and is hot, just a few minutes. Do not boil. Taste and adjust the seasoning, then use immediately.
