Prep 5 mins
Cook 9 mins
Nudism at my dining table is prohibited. Do your part to help stamp out vegetable pornography.
- Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
- Continue whisking while your gradually add the lemon juice.
- Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
- Do not boil.
- Serve hot over mercilessly-steamed veggies - that'll teach them!
I needed a sauce to go with some greek burgers I made & thought this sounded like a go-er. I had a bit of trouble at first trying to get the sauce to thicken even though I only used 1 cup stock, I ended up having to add conrnflour to thicken which was fine but the end result was just a bit too tangy for us..I softened the tang with about 1/3 cup sour cream which sat better with us but thanks for posting!
I served this over Lazy Stuffed Cabbage Casserole - Lazy Stuffed Cabbage Casserole - and it was delicious. Easy to prepare, just be sure to watch those egg yolks! Very nice flavor. Thank you for sharing this keeper!
Another classic from this witty chef. Always a joy to read (and make) the latest from "Miller". Keep 'em coming. Don't rush this sauce and it is perfect.