About 1 cup
1 cup thick white sauce, made with 3 tablespoons flour and 3 tablespoons fat (p. [57])
2 egg yolks, slightly beaten
2 tablespoons lemon juice
Make 1 cup of thick white sauce. Add a little hot white sauce to beaten egg yolks; then stir egg mixture into remaining white sauce. Cook 1 minute over low heat.
Stir in lemon juice. Serve immediately.
Can be served with asparagus, broccoli, or spinach.
Note: Use yolks from clean, sound-shelled eggs in this recipe.
Lemon-butter sauce
About ⅓ cup
¼ cup melted butter or margarine
¾ teaspoon salt
¾ teaspoon paprika
1 tablespoon lemon juice
2 teaspoons prepared horseradish
Mix all ingredients well.