- Ingredients
- 2 eggs
- Juice of 1 lemon
- 1 cup of chicken broth
- 1 Tbsp. of corn starch
- Directions
- Heat chicken broth and add corn starch. Stir and simmer.
- Separate eggs.
- Beat egg whites until stiff.
- Add yolks and continue beating.
- Add lemon juice slowly, beating continuously so the sauce does not curdle.
- Slowly add chicken broth to egg mixture beating continuously until smooth and creamy.
- Serve over cooked fish, vegetables or meat.
