Easier Egg Lemon Sauce for Dolmathes

Ingredients:

1 C broth (from cooking dolmathes if desired)
2 T butter
2 T flour
2 eggs
Juice of 1 lemon
2 T water

Directions:

Heat the broth and thicken with a roux made from the butter and flour. In a separate bowl whip the eggs, lemon juice, and water thoroughly until frothy. Add the egg to the thickened stock, stirring constantly (you may want to add some stock to the eggs first to warm them). Heat but do not boil, stirring constantly, until thick. Salt and pepper to taste.