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Egg and Lemon Sauce

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

  1. 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
TagsSauceCondimentLemonCitrusFruitDairy FreeGluten FreeNut FreeEasyCookbooks
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