From The Fanny Farmer Cookbook Pale yellow, with a nice lemony bite. Good over cauliflower, spinach, or broccoli.
Makes 1-1/2 cups.
1 cup chicken broth 1 tablespoon butter 2 tablespoons cornstarch 2 egg yolks, lightly beaten Juice and grated rind of 1 lemon
Heat the chicken broth and butter in a heavy-bottomed pan. In a small dish, blend the cornstarch with 4 tablespoons cold water until smooth; slowly stir the mixture into the chicken broth. Cook over low heat for 5 minutes, stirring constantly, until thickened and smooth.
Beat 2 tablespoons of the thickened broth into the yolks, then stir the broth-yolk mixture back into the broth.
Add the lemon juice and rind and cook 1 minute more. Do not boil.
This sauce will keep for a couple of days if it is well covered in the refrigerator. It can be reheated by stirring over low heat.