Greek Sauce for Naked Vegetables |
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Prep Time: 5 Minutes Cook Time: 9 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Nudism at my dining table is prohibited. Do your part to help stamp out vegetable pornography. Ingredients:
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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