Egg–Lemon Sauce

Egg–Lemon Sauce

Ingredients:
3 eggs
1 tbsp. all purpose flour

Directions:
juice of 1 lemon
hot stock from stew
Beat eggs lightly in bowl. Sprinkle with flour and continue beating. Add lemon
juice and beat until well blended. Continue beating while slowly pouring in about one
cup hot stock from stew pot until sauce thickens. When completely blended, pour sauce
back into meat and vegetables. Stir gently and heat over low for several minutes,
without boiling (or sauce will curdle). Serve immediately.
Another delicious traditional Greek sauce is this rich sauce, made without
cream, that is excellent on fish or vegetables.
Skordalia