Egg-Lemon Sauce
A silky egg and lemon sauce used to finish many Greek dishes.
ā±ļø Prep: 10 min
Nutritionper 100 gāŗ
55
Calories
4.2g
Protein
1.5g
Carbs
3.6g
Fat
Ingredients
| juice of 1 | lemons |
| 3 | eggs |
| 250 ml | vegetable broth |
| ā | black pepper |
| ā | salt |
Instructions
- Beat the eggs and lemon together. Gradually add the boiling broth to them, stirring constantly.
- Then put it back on to heat, but do not let it boil; stir gently until it begins to thicken.
- It is used to finish many Greek dishes.
Prep 10 min Ā· Total 10 min Ā· Makes 300 ml