- 2 cups unsalted chicken stock
- 3 large eggs
- 2 tablespoons grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil
- calories 39
- fat 2.8 g
- satfat 0.7 g
- monofat 1.5 g
- polyfat 0.4 g
- protein 3 g
- carbohydrate 1 g
- fiber 0.0 g
- cholesterol 56 mg
- iron 0.0 mg
- sodium 169 mg
- calcium 10 mg
How to Make It
Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180° or until tiny bubbles form around the edge. Do not boil.
Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)
Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.
Warm the sauce gently, until it reaches 180° and coats a spoon. Turn off the heat.
Whisk in the olive oil to finish.