Savory Lemon Sauce
|Veal stock/Chicken broth/ easy fish stock depending upon dish to be sauced||2 Cup (32 tbs)|
|Cornstarch||2 Tablespoon, mixed with 2 tablespoons cold water|
|Butter||1⁄4 Cup (4 tbs)|
|Egg yolk||1 , beaten|
|Lemon juice||3 Tablespoon|
|White pepper||To Taste|
|Parsley||1 Teaspoon, minced|
1) In a pan heat the stock, add the cornstarch, stir continuously and cook until thickened.
2) Beat in the butter, lower the heat, and simmer covered for 2-3 minutes.
3) Mix the egg yolk with a little hot sauce, then return to pan, stir and cook for 1-2 minutes.
4) Turn off the heat, mix in rest of the ingredients and the salt and pepper to taste.
5) Use as required.