Greek Sauce for Naked Vegetables

“Nudism at my dining table is prohibited. Do your part to help stamp out vegetable pornography.”
READY IN:
14mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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!

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