Silky Lemon and Egg Sauce
- 2 eggs
- juice of 1 lemon (about 3 tablespoons)
- 2 cups chicken stock
- 2 teaspoons arrowroot
- 1 tablespoon water
Instructions:
The bright, lemony flavor comes through whether this sauce is served hot or cold
- Whisk eggs with lemon juice really well for at least 30 seconds until completely combined and frothy.
- Combine stock and egg mixture in a saucepan over medium heat. Stir as it comes to a boil. Continue to boil for several minutes.
- Mix together arrowroot and water. Remove the sauce from heat and drizzle in the arrowroot while stirring constantly. Within a few minutes, the sauce will thicken.