Egg - Lemon Sauce


    • 1 Cup Basic Chicken Stock
    • 2 Tbs. Butter & 2 Tbs. Flour Cooked to Form a Roux
    • 2 Eggs
    • Juice of 1 Lemon
    • 2 Tbs. Water
    • Salt & Pepper to Taste

Heat the chicken stock and prepare the roux. Thicken the stock with the roux.

In a separate bowl whip the eggs, lemon juice And water together until frothy. Add the egg to the thickened stock, stirring constantly. Bring to room temperature but do not boil, stirring all the time until thick. Add salt and pepper.