Greek Lemon Sauce

Ingredients

• • 1 cup chicken broth

  • 3 eggs

  • 1⁄4 cup (1 large lemon) lemon juice, freshly squeezed.

  • 1⁄4 teaspoon pepper (or to taste) 

Directions

• 1. Bring broth to simmer in nonstick saucepan, lower heat and keep warm.

  2. Beat eggs briskly in a medium mixing bowl until completely broken down.

  3. Add lemon to eggs and whisk together.

  4. Slowly pour broth into eggs whisky at the same time.

  5. Pour egg mixture back into saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).

  6. Season pepper 

  7. Serve immediately.