Low Calorie Lemon Sauce For Vegetables Recipe
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 3⁄10 Cup (4 tbs) | |
| Egg yolk | 2 | |
| Egg yolks | 2 | |
| Lemon juice | 1 Teaspoon | |
| Lemon juice | 1 Medium, juiced (rind grated) | |
| Lemon rind | 1 Teaspoon (grated) |
Nutrition Facts
Serving size: Complete recipe
Calories 384 Calories from Fat 250
% Daily Value*
Total Fat 28 g43.2%
Saturated Fat 13.4 g67.2%
Trans Fat 0 g
Cholesterol 772.6 mg257.5%
Sodium 638.3 mg26.6%
Total Carbohydrates 23 g7.7%
Dietary Fiber 0.92 g3.7%
Sugars 3.1 g
Protein 11 g22.1%
Vitamin A 25.1% Vitamin C 59%
Calcium 9.4% Iron 9.8%
*Based on a 2000 Calorie diet
Directions
2. Using the same bowl, beat together the egg yolks, lemon juice, and lemon rind until frothy. Gradually stir 1/4 cup of the hot broth into the egg-yolk mixture, then pour slowly back into the hot broth, stirring constantly. Be careful not to let the sauce boil or the eggs will curdle. Serve over cauliflower, broccoli, spinach, zucchini, and other vegetables.
Chef
