Greek Sauce for Naked Vegetables

Mille®'s Note:

Nudism at my dining table is prohibited. Do your part to help stamp out vegetable pornography.

• Total Time: 14 mins
• Prep Time: 5 mins
• Cook Time: 9 mins

Ingredients:

Servings: 4

• 3 large eggs, yolks only
• 2 lemons, juice only
• 12 fluid ounces hot stock

Directions:

1. Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
2. Continue whisking while your gradually add the lemon juice.
3. Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
4. Do not boil.
5. Serve hot over mercilessly-steamed veggies - that'll teach them!

Reviews

[**Mandy**]

I needed a sauce to go with some greek burgers I made & thought this sounded like a go-er. I had a bit of trouble at first trying to get the sauce to thicken even though I only used 1 cup stock, I ended up having to add conrnflour to thicken which was fine but the end result was just a bit too tangy for us..I softened the tang with about 1/3 cup sour cream which sat better with us but thanks for posting!

[mermaidmagic]

I served this over Lazy Stuffed Cabbage Casserole - Lazy Stuffed Cabbage Casserole - and it was delicious. Easy to prepare, just be sure to watch those egg yolks! Very nice flavor. Thank you for sharing this keeper!

[the european]

Another classic from this witty chef. Always a joy to read (and make) the latest from "Miller". Keep 'em coming. Don't rush this sauce and it is perfect.