Egg and lemon sauce

  • 4 even tablespoons MORFAT Corn flour
  • 2 egg yolks
  • The juice of 1 lemon
  • 3 cups Beef broth
  • 1 tablespoon butter or margarine
  • Salt, pepper

1. Mix well the 2 egg yolks with the lemon juice. Then add MORFAT Corn flour in it and continue with 1/2 cup of beef broth, salt and pepper.
2. Add rest 2 1/2 cups of beef broth in a pan to boil it. When it becomes hot, add the sauce and keep stirring constantly, until it sets.
3. Remove the sauce from the stove and add 1 tablespoon of butter or margarine.

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Greek Version