Egg-Lemon Sauce Recipe - Cooking Index
Sauces recipe for Egg-Lemon Sauce - Heat the chicken stock and prepare the roux by cooking the 2 tablespoons of flour in the 2 tablespoons of butter for a few m
Ingredients
- 1 cup 237ml Chicken stock - fresh or canned
- 2 tablespoons 30ml Butter
- 2 tablespoons 30ml Flour
- 2 Eggs
- 1 Lemon - juice only
- 2 tablespoons 30ml Water
- Salt - to taste
- Freshly-ground black pepper - to taste
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