Egg–Lemon Sauce

Instructions

1. 1

   Beat eggs lightly in bowl

2. 2

   Sprinkle with flour and continue beating

3. 3

   Add lemon juice and beat until well blended

4. 4

   Continue beating while slowly pouring in about one cup hot stock from stew pot until sauce thickens

5. 5

   When completely blended, pour sauce back into meat and vegetables

6. 6

   Stir gently and heat over low for several minutes, without boiling (or sauce will curdle)

7. 7

   Serve immediately