Ingredients:
3 large eggs, yolks only
2 lemons, juice only
12 fluid ounces hot stock
Directions:
Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
Continue whisking while your gradually add the lemon juice.
Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
Do not boil.
Serve hot over mercilessly-steamed veggies – that’ll teach them!
Servings: 4
Time preparation: 5 min.
Time total: 14 min.