Egg and Lemon Sauce
- Beat the eggs with the lemon juice.
- Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce.
- Continue stirring until the sauce thickens.
- 2 eggs
- lemon juice
- 1 cup of boiling stock (of meat or chicken).
- Optional: Spoon(s) of flour, for thickening the sauce