Greek lemon sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Cornstarch |
| 1½ | teaspoon | Water |
| ¾ | cup | Boiling water |
| 1 | Egg | |
| 1 | Egg yolk | |
| 3 | tablespoons | Lemon juice |
| ½ | teaspoon | Salt |
Directions
Dissolve cornstarch into 1½ ts. water, then stir into boiling water.
Boil 1 minute. Beat egg and egg yolk until light and fluffy. Add lemon juice and salt, beating. Gradually pour hot liquid into egg mixture, beating constantly with a whisk. Return to pan. Heat gently, whisking, until slightly thickened, DO NOT BOIL! Serve at once on rice, seafood or artichokes.
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