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Egg Lemon Sauce's picture
  Butter 4 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 2 Cup (32 tbs)
  Egg yolks 2 , slightly beaten
  Lemon juice 2 Tablespoon

Melt butter in saucepan; blend in dry ingredients; add milk all at once.
Cook and stir until thick.
Stir about 1 cup into egg yolks, then return and cook together for 2 minutes more.
Remove from heat and gradually whisk in lemon juice.
Cool 5 minutes before pouring over moussaka.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 922 Calories from Fat 636

% Daily Value*

Total Fat 72 g110.6%

Saturated Fat 42.3 g211.6%

Trans Fat 0 g

Cholesterol 544.4 mg181.5%

Sodium 692.8 mg28.9%

Total Carbohydrates 52 g17.2%

Dietary Fiber 1.1 g4.5%

Sugars 25 g

Protein 23 g46.4%

Vitamin A 48% Vitamin C 23%

Calcium 57.2% Iron 13.6%

*Based on a 2000 Calorie diet

Egg Lemon Sauce Recipe