Lemon Sauce

1. 1

   Heat chicken broth and butter in a heavy saucepan.

2. 2

   Blend cornstarch with water in a small dish until smooth.

3. 3

   Slowly stir mixture into chicken broth.

4. 4

   Cook, stirring constantly, over low heat for 5 minutes, or until broth is thickened and smooth.

5. 5

   Beat 2 tbsp broth into egg yolk, then stir yolk mixture back into the broth.

6. 6

   Add lemon juice and zest, cook 1 minute longer.

7. 7

   Do not allow the sauce to boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.