Zutaten für Greek Lemon Sauce
- Chicken Broth
- 2 large eggs
- 2 tablespoons fresh lemon juice
- salt to taste
- pepper to taste
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Zubereitung von Greek Lemon Sauce
- In a small nonstick saucepan, bring 1 cup of chicken broth to a gentle simmer over medium heat. Reduce heat to low and keep warm.
- In a separate bowl, whisk 2 large eggs until light and frothy using an electric mixer.
- Slowly whisk 1/2 cup of the warm broth into the eggs, tempering them to prevent scrambling. This is crucial for a smooth sauce!
- Gradually pour the tempered egg mixture into the remaining warm broth in the saucepan, whisking constantly.
- Cook over very low heat, stirring continuously, until the sauce thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil!
- Remove from heat and stir in 2 tablespoons of fresh lemon juice, 1 teaspoon lemon zest, salt, and pepper to taste.
- Serve immediately over your favorite roasted lamb, soup, or stew. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
4g
Carbs
0g