Egg Lemon Sauce

By naqgal90

Ingredients

• 1-1/2 cups homemade Chicken Stock or canned broth
• 1 large egg yolk
• 1 to 2 tbsp. fresh lemon juice
• 1 tbsp. cornstarch
• Kosher salt and freshly ground pepper

Preparation

Step 1

Heat the chicken stock in a small saucepan over low heat until simering. Whisk the egg yolk, 1 tablespoon lemon juice, and cornstarch together. Add a little of the chicken stock to the mixture in a stream, whisking. Add the egg mixture to the pot of chicken stock and heat for about 1 minute, or just until the sauce starts to bubble. Tase and add additional lemon juice if desire dand salt and pepper to taste.