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Egg-Lemon Sauce

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Ingredients
  Egg yolks 2
  Lemon juice 4 Tablespoon
  Beef broth 1 Cup (16 tbs) (dolma juice or water)
Directions

Beat the egg yolks in a bowl until light in color.
Stir in the lemon juice and beat well.
Gradually add the beef broth, dolma juice or water and cook over low heat about ten to twelve minutes, or until thickened.
Serve in a sauce boat along with the dolma.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish

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4.05
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