Title: Greek Lemon Sauce
Categories: Sauce
Yield: 1 Servings
| 1 1/2 | ts | Cornstarch |
| 1 1/2 | ts | Water |
| 3/4 | c | Boiling water |
| 1 | | Egg |
| 1 | | Egg yolk |
| 3 | tb | Lemon juice |
| 1/2 | ts | Salt |
Dissolve cornstarch into 1 1/2 ts. water, then stir into boiling water.
Boil 1 minute. Beat egg and egg yolk until light and fluffy. Add lemon
juice and salt, beating. Gradually pour hot liquid into egg mixture,
beating constantly with a whisk. Return to pan. Heat gently, whisking,
until slightly thickened, DO NOT BOIL! Serve at once on rice, seafood or
artichokes.