Greek Lemon Sauce
|Chicken stock/Low sodium chicken broth||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1 Tablespoon, mixed in 2 tablespoon water|
|Lemon juice||3 Tablespoon|
|Snipped fresh dill||2 Tablespoon|
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.