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.

Egg Lemon Sauce (for Dolmathes)

Ingredients:

1 C broth (from cooking dolmathes, if desired)
1 T cornstarch
1 T water
3 eggs, separated
1/4 C lemon juice

Directions:

Heat the broth to boiling and thicken with mixture of cornstarch and water. Beat the egg whites until stiff. Add the egg yolks and continue beating. Add the lemon juice slowly while beating. Slowly beat in 1/2 cup of hot broth to warm the egg mixture. Return the egg mixture to the pot with the broth, mixing thoroughly. Cook over very low heat until the mixture thickens.
Do not boil. Be sure to stir constantly with a whisk to avoid curdling.