Lemon Sauce For Everything

• 2 cups unsalted chicken stock
• 3 large eggs
• 2 tablespoons grated lemon zest
• 2 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil

1. Heat the chicken stock over medium-high heat in a heavy, medium saucepan to 180u0b0 or until tiny bubbles form around the edge. Do not boil.
2. Combine the eggs, lemon zest, lemon juice, and salt in a medium bowl. Whisk until the eggs are frothy and lighter in color. (Alternatively, you can use a blender.)
3. Ladle about a cup of the hot chicken stock into the egg mixture 1/4 cup at a time, while stirring constantly (but not too vigorously) with a whisk.
4. Lower the heat on the remaining chicken stock to as low as possible. Wait for 2 minutes, and then add the egg, lemon, and stock mixture back to the pot, stirring to combine.
5. Warm the sauce gently, until it reaches 180u0b0 and coats a spoon. Turn off the heat.
6. Whisk in the olive oil to finish.
7. Serve warm.

chicken, eggs, lemon zest, lemon juice, kosher salt, olive oil

Taken from www.myrecipes.com/recipe/lemon-sauce-everything (may not work)