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Greek Lemon Sauce

This sauce is a refreshing sauce over steamed vegetables, roast chicken or baked fish.

1 1/2 cups chicken stock
1 tbls. cornstarch mixed with 2 tbls. water
1 egg  yolk
3 tbls. lemon juice
2 tbls snipped fresh dill

In a medium size saucepan, bring the stock to a boil over moderately high heat. Lower the heat, stir in the cornstarch mixture and simmer, stirring occassionally for 5 minutes.

In a small bowl, whisk the egg yold and lemon juice. Whisk in 1/2 cup of the hot stock, then pour the mixture back into the saucepan, whisking constantly.  Simmer, whisking for 1 minute (do not allow the sauce to boil or it may curdle.) Stir in  the dill. Makes 1 1/2 cups.

I thought this might be what mom used to make but it isn't.  She would make a yellow loaf cake and then make a lemon sauce.  We would put the lemon sauce over the yellow cake while they were both warm.  Yummmm!  I had her make it a year or so before she passed away.  Either my taste buds changed or she forgot how to make it, because it was yucky!!!

Marilyn This looks really good. I am going to try it.  You have been busy posting recipes!

Etta sue I have a recipe for a lemon sauce,and cake. . . . . I will try to find it.

Great, Judy!  I remember Mom's warm yellow cake and warm Lemon Sauce over it.  No icing on the cake...just the Lemon Sauce.  Mmmmm!  I could buy one of those cake mixes for an 8" x 8" pan.  You know, I will eat it all and that is less than a full cake mix!!!