Recipe: Lemon Sauce

Lemon Sauce

Pale yellow, with a nice lemony bite. Good over cauliflower, spinach, or broccoli.

1 C chicken broth

1 T butter

2 T cornstarch

¼ C cold water

2 egg yolks, lightly beaten

2-3 T lemon juice

Grated rind of 1 lemon

Heat the chicken broth and butter in a heavy-bottomed pan. In a small dish, blend the cornstarch with the cold water until smooth; slowly stir the mixture into the chicken broth. Cook over low heat for 5 minutes, stirring constantly, until thickened and smooth. Beat 2 T of the thickened broth into the yolks, and then stir the broth-yolk mixture back into the broth. Add the lemon juice and rind and cook 1 minute more. Do not boil. This sauce will keep for a couple of days if it is well covered in the refrigerator. It can be reheated by stirring over low heat.