Although the basic process for egg and lemon sauce is relatively simple, experience has shown that quite a few people have difficulties.

The following tips offer guaranteed results. The method does not use any starch as a coagulator and produces a better quality sauce. You will however need to use more egg yolks to achieve the correct thickening of the stock.

To see the bacic process for making egg and lemon sauce, just follow the photos order.

1. Season the warm stock of the food you have prepared.

   

2. Add lemon juice to taste.

   

3. Beat the egg yolks in a large bowl.

   

4. With a slow and steady flow and while continually stirring with a whisk, pour warm stock into the yolks.

   This way, you gradually increase the temperature of the yolks without cooking them.

   You must add enough stock so that the mixture becomes as hot as the stock in the food.

   

5. Reintroduce the stock and yolks to the pan with the rest of the food

   and cook over medium heat stirring constantly, until the mixture begins to thicken slightly.

   

6. It is best to strain to achieve the best possible texture.

   If the food is not a soup and contains pieces of meat, for example, it is best to strain the stock first, make the egg and lemon sauce and thicken the stock in another pan and bring the two together at the end.