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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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recipe by Marion Cunningham. Ingredients:
1/2 cup chicken broth |
1 1/2 teaspoons butter |
1 tablespoon cornstarch |
2 tablespoons cold water |
1 egg yolk, lightly beaten |
1 1/2 tablespoons lemon juice |
1 grated lemon, zest of |
Directions:
1. Heat chicken broth and butter in a heavy saucepan. Blend cornstarch with water in a small dish until smooth. Slowly stir mixture into chicken broth. Cook, stirring constantly, over low heat for 5 minutes, or until broth is thickened and smooth. Beat 2 tbsp broth into egg yolk, then stir yolk mixture back into the broth. Add lemon juice and zest, cook 1 minute longer. Do not allow the sauce to boil.
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