Egg-Lemon Sauce

Oxmoor House
about 2 1/2 cups


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3 eggs, beaten
3 tablespoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
1 cup chicken broth


Combine eggs, lemon juice, water, and flour in a small saucepan; beat until well blended. Cook over low heat 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.

Created date

February 2010