Low Calorie Lemon Sauce For Vegetables
|Chicken broth||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Lemon juice||1 Medium, juiced (rind grated)|
|Lemon rind||1 Teaspoon (grated)|
1. Heat the chicken broth and butter in a 1-quart saucepan over moderate heat. Meanwhile, in a small bowl, combine the cornstarch and water, and stir into the heated broth. Cook for 3 minutes, stirring constantly.
2. Using the same bowl, beat together the egg yolks, lemon juice, and lemon rind until frothy. Gradually stir 1/4 cup of the hot broth into the egg-yolk mixture, then pour slowly back into the hot broth, stirring constantly. Be careful not to let the sauce boil or the eggs will curdle. Serve over cauliflower, broccoli, spinach, zucchini, and other vegetables.