|Plain flour||25 Gram|
|Chicken stock||275 Milliliter|
|Dried egg powder||30 Milliliter|
|Single cream||30 Milliliter|
|Lemon juice||10 Milliliter|
1. Melt the butter in a small saucepan, stir in the flour and cook for 2 minutes. Gradually blend in the stock and bring to the boil. Cook, stirring, for 3 minutes.
2. Blend the dried egg and water to a smooth paste, blend in the cream and lemon juice. Remove the sauce from the heat and stir in the egg mixture. Season to taste with salt and pepper. Reheat the sauce without boiling. Serve hot with chicken and vegetable dishes.