Avgolemono Sauce
(Egg-Lemon Sauce)

3 eggs, separated
1/8 tsp salt
Juice of 2 lemons
1 c. boiling broth (take your choice: fish, beef or chicken broth)

Beat egg whites with 1/8 teaspoon salt with electric mixer until thick. Add yolks one at a time, beating constantly. Add
lemon juice slowly. Add hot broth very slowly and return to sauce over low heat stirring constantly until sauce has
thickened.

Can be served over chicken, fish, or many boiled vegetables.