Egg Lemon Sauce Recipe
Ingredients
| Butter | 4 Tablespoon | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| 2 slightly beaten egg yolks | ||
| Lemon juice | 2 Tablespoon | |
Directions
Melt butter in saucepan; blend in dry ingredients; add milk all at once.
Cook and stir until thick.
Stir about 1 cup into egg yolks, then return and cook together for 2 minutes more.
Remove from heat and gradually whisk in lemon juice.
Cool 5 minutes before pouring over moussaka.
Cook and stir until thick.
Stir about 1 cup into egg yolks, then return and cook together for 2 minutes more.
Remove from heat and gradually whisk in lemon juice.
Cool 5 minutes before pouring over moussaka.
Chef
