Free Recipe Egg-Lemon Sauce
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Egg-Lemon Sauce Recipe
1 c Chicken stock; fresh or
-canned
2 tb Butter
2 tb Flour
2 Eggs
1 Lemon; juice only
2 tb Water
Salt; to taste
Freshly-ground black pepper;
-to taste
Egg-Lemon Sauce Preparation
Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few minutes. 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 temperature but do not boil, stirring all the time until thick. Salt and pepper to taste. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 03-04-1992 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-05-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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