Greek Egg-Lemon Sauce for Dolmades and Meatballs

What you need

• 2 large eggs, room temperature
• 60 ml (4 tbsp) lemon juice, freshly squeezed, from 1-2 lemons
• 350 ml (1 1/2 cups) chicken stock, hot; whisk in 1 tsp cornstarch while cold if you want extra insurance against curdling
• salt, to taste
• white pepper, to taste

Method

Restated from the original video

1. 1

   Warm the stock in a small saucepan until steaming but not boiling, then take it off the heat.

2. 2

   Beat the eggs in a heatproof bowl for 1-2 min, until pale and foamy.

3. 3

   Whisk the lemon juice into the eggs.

4. 4

   Ladle in the hot stock a spoonful at a time, whisking constantly. This tempers the eggs, so the first few ladles must go in slowly.

5. 5

   Once about half the stock is in, pour in the rest in a thin stream, still whisking.

6. 6

   Pour the mixture back into the saucepan and set it over the lowest heat.

7. 7

   Stir without stopping for 3-5 min, until the sauce is slightly thickened and coats the back of a spoon. Do not let it boil or it will curdle.

8. 8

   Season with salt and pepper and serve right away, warm, over stuffed vine leaves, meatballs, poached chicken or boiled vegetables.

9. 9

   The eggs are only gently heated here, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

Imported from makehealthyrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.