Title: Greek Lemon Sauce
Yield: 1 Servings
1 1/2 ts Cornstarch
1 1/2 ts Water
3/4 c Boiling water
1 Egg yolk
3 tb Lemon juice
1/2 ts Salt
Dissolve cornstarch into 1 1/2 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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