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Measurements
      Title: Greek Lemon Sauce
 Categories: Sauces
      Yield: 1 Servings
 
  1 1/2 ts Cornstarch
  1 1/2 ts Water
    3/4 c  Boiling water
      1    Egg
      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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