Avgolemono (Egg-Lemon Sauce)

• 2 tablespoons lemon juice
• 1/2 teaspoon flour
• 2 large eggs, separated
• Kosher salt to taste
• 1 cup simmering chicken stock
• Freshly ground white pepper to taste

1. Fill the bottom of a double boiler about 1/3 full of water and bring it to a simmer.
2. Combine the lemon juice and flour in a stainless-steel bowl and whisk until smooth.
3. Add the egg yolks and whisk until thoroughly combined.
4. Set aside.
5. In the top of the double boiler (but not over the heat), whip egg whites and a pinch of salt until fluffy.
6. Slowly drizzle the yolk mixture into the whipped whites, whisking constantly to maintain the volume.
7. Place over the simmering water and cook, whisking constantly, until the mixture is light in color, fluffy and begins to thicken, about 4 minutes.
8. Very slowly whisk in the hot stock.
9. Continue cooking and whisking for another 2 minutes to thicken.
10. Reserve sauce off the stove in the double boiler.
11. Do not reheat or the sauce may curdle.
12. Season to taste with salt and white pepper.

lemon juice, flour, eggs, kosher salt, simmering chicken, freshly ground white pepper

Taken from cooking.nytimes.com/recipes/9708 (may not work)