Linda's Lemon Sauce
Source of Recipe
Linda
Recipe Introduction
This sauce is great with any chicken or fish dish!
List of Ingredients
2 egg yolks
1/4 c. chicken stock, cold
1 c. chicken stock, heated
2 lemons, juice of
3 T. Marsala wine
1/4 tsp. salt
3 T. peanut or vegetable oil, not olive oil
4 T. cornstarch
Recipe
Place 2 egg yolks in 1/4 c. of COLD stock, and wisk until smooth. Set
aside.
Add lemon juice, Marsala wine, and salt to 1 c. heated stock. Set
aside.
In a small pot, heat peanut oil, then add the cornstarch, stirring.Add a little of the stock, if necessary, to prevent it from becoming lumpy.
Gradually add the stock/lemon/wine mixture, and wisk until smooth, resulting in the consistency for a thick sauce.
Let the sauce bubble for about 1 min., then remove from heat, and let sit for about 2 mins.
Gradually add the beaten egg yolks into the lemon stock, and wisk until smooth. Do not let the eggs set.
Sauce is now ready to serve with your favorite chicken or fish dish.
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