|Lemon juice||4 Tablespoon|
|Beef broth||1 Cup (16 tbs) (dolma juice or water)|
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.