Avgolemono

• 4 egg yolks or 2 whole eggs
• 1/4 cup fresh lemon juice
• 1 cup warm chicken or other stock, preferably homemade (pages 160163)
• Pinch of cayenne
• Salt and black pepper to taste

1. Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3).
2. Slowly add the lemon juice, still beating.
3. Gradually add the stock, still beating, followed by the cayenne.
4. Transfer to a small saucepan and place over low heat.
5. Cook, stirring, until the mixture thickens slightly (it will not be super thick) and is hot, just a few minutes.
6. Do not boil.
7. Taste and adjust the seasoning, then use immediately.

egg yolks, lemon juice, chicken, cayenne, salt

Taken from www.epicurious.com/recipes/food/views/avgolemono-385961 (may not work)