Skip to main content
Epicurious
Cookbooks

Egg and Lemon Sauce

This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.

Recipe information

  • Yield

    Yields 1 cup

Ingredients

3 eggs, separated
Juice of 2 lemons
1 tablespoon cornstarch
1 cup chicken stock

Preparation

  1. Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve cornstarch in 1/4 cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

Paula Deen's Kitchen Classics
TagsSauceCondimentLemonCitrusFruitDairy FreeGluten FreeNut FreeEasyCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Extra-Creamy Hummus
The best homemade hummus starts with an unexpected ingredient: ice cubes.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spicy Celery Margarita
Fresh celery juice gives this margarita a savory, vegetal edge and makes it exceptionally refreshing.