5 ½ cups stock from cooked vegetables
1 cup chicken stock
2 eggs
juice of 2 lemons
1
Reduce stock by about 1/2 cup (about 10 minutes) and keep warm.
2
In a bowl, beat the eggs until light and foamy, about 3 minutes. Beating continuously, gradually add the lemon juice, then the hot stock. When all the stock has been added, pour the contents into a saucepan and heat very gently until it coats the back of a spoon and thickens slightly, 2-4 minutes. Don't let it boil or it will curdle.
Categoryinternational, sauces & accompaniments, Vegetables
Ingredients
5 ½ cups stock from cooked vegetables
1 cup chicken stock
2 eggs
juice of 2 lemons