egg and lemon sauce

20 minutes

Ingredients

  • 2 Lemon (juice)
  • Butter, 1 oz
  • 2 Eggs
  • Stock (hot)
  • Flour, 2 table spoons
  • Water (cold), 2 table spoons

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method

Prepare the sauce with the butter and flour, add the stock slowly while stirring.

Beat the eggs until light, while beating, add the lemon juice and cold water.

Add the stock very slowly; be careful that the sauce does not boil after the lemon juice has been added, otherwise the sauce would curdle.

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