in Greece

Egg and lemon sauce

updated

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Ingredients for 4 servings:

  • 2 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 3 egg yolks
  • 1 large lemon(s), juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with stuffed vine leaves

Heat 2 tablespoons of butter in a double boiler, stir in 3 tablespoons of flour, add 2 cups of chicken broth, and simmer gently. Remove from heat, but keep warm. Beat 3 egg yolks with the juice of one large lemon and place in a double boiler, then stir in the previously prepared mixture, spoon by spoon. Serve warm or cold with the vine leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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