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Greek Egg Lemon Sauce

Gadget.Cook's picture
Ingredients
  Butter 30 Gram
  Plain flour 2 Tablespoon
  Fish stock/Beef / chicken stock 1 1⁄4 Cup (20 tbs)
  Eggs 2
  Lemons 2 , juiced
  Cold water 2 Tablespoon
Directions

Melt the butter in a saucepan with the flour to make a blond roux.
Place the roux in the work bowl and while processing add the hot stock.
Work until smooth.
Return to the saucepan.
Cook the sauce for 5 minutes.
Return to work bowl and while processing add the lightly beaten eggs, lemon juice and water.
Return to the pan and heat, but do not boil as this will cause the sauce to curdle.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Poultry

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