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Greek Lemon Sauce

Healthy.Eater's picture
Ingredients
  Chicken stock/Low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Cornstarch 1 Tablespoon, mixed in 2 tablespoon water
  Egg yolk 1
  Lemon juice 3 Tablespoon
  Snipped fresh dill 2 Tablespoon
Directions

1 ln a medium-size saucepan, bring the stock to a boil over moderately high heat.
Lower the heat, stirinthe cornstarch mixture, and simmer, stirring occasionally, for 5 minutes.
2 In a small bowl, whisktogetherthe eggyolkand lemon juice.
Whisk in 1/2 cup of the hot stock, then pour the mixture back into the saucepan, whisking constantly.
Simmer, whisking, for 1 minute (do not allow the sauce to boilorit may curdle).
Stir in the dill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish

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