Lemon Sauce With Spring Vegetables

Lemon Sauce With Spring Vegetables Backyard Lemons Averaging 2/3 Cup Juice Each

My Source of Lemons And Juice Oranges

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Vegetable are picture perfect in the markets at this time of the year. I serve artichokes with melted butter which is not the healthiest idea. This sent me searching for an alternative choice. This is my choice for a sauce to use with asparagus, artichokes, green beans, fava beans, or fresh spring peas.

Lemon Sauce With Spring Vegetables

Ingredients:

2 Tablespoons butter

1 1/2 Tablespoons flour

1 cup chicken stock

2 lemons

2 egg yolks

Salt and freshly ground pepper

Assortment of hot cooked vegetables

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Directions:

In a small saucepan, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking, for 2 minutes. Remove from the heat and slowly whisk in 3/4 cup chicken stock. Return to heat and cook, whisking continually until the mixture boils and thickens. Reduce the heat to low and simmer 3 minutes, then remove from heat.

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Zest the lemons, then squeeze 1/4 cup of juice. In a small bowl, whisk half the zest with the juice, the egg yolks and the remaining stock. Slowly whisk this mixture into the sauce. Return to the heat and cook until just heated through. Do not allow the mixture to boil. Strain, then season with salt and pepper and add remaining zest.