This is a tasty sauce that goes great with broccoli, cauliflower, asparagus, and fish.

Ingredients

　　3 eggs, separated

　　Juice of 2 lemons

　　1 tablespoon cornstarch

　　1 cup chicken stock

　　Beat egg whites until stiff; add egg yolks and continue beating. Add lemon juice slowly. Beat constantly to prevent curdling. Dissolve cornstarch in 1/4 cup water; add to broth and cook over medium heat until it thickens. Slowly add hot stock to egg mixture, beating constantly. Sauce should be smooth and creamy.

　　Paula Deen's Kitchen Classics