Egg-Lemon Sauce

recipe

Yield:

about 2 1/2 cups

Recipe from

Oxmoor House

Ingredients

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

Preparation

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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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