Egg-Lemon Sauce

This recipe goes with Easter Soup With Egg-Lemon Sauce

Yield: about 2 1/2 cups
Recipe from Oxmoor House

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Ingredients

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

Preparation

  1. 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.
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