Lemon Sauce For Everything – a delicious recipe with chicken, eggs, lemon zest, lemon juice, kosher salt, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180u00b0 or until tiny bubbles form around the edge. Do not boil.
2
Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)
3
Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
4
Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.
5
Warm the sauce gently, until it reaches 180u00b0 and coats a spoon. Turn off the heat.
6
Whisk in the olive oil to finish.
7
Serve warm.
343
kcal
Calories
16
g
Fat
2
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups unsalted chicken stock, 3 large eggs, 2 tablespoons grated lemon zest, 2 1/2 tablespoons fresh lemon juice, and more.
Yes, Lemon Sauce For Everything falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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