Greek Lemon Sauce (with egg)
From
Moosewood Cookbook
Cookbook
Page 80
Cuisine: Greek
Course: Sauces/Gravies
Reviews
1 reviews,
average rating 3.0 / 5
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This made a thick looking, but thin tasting, pleasantly yellow-colored sauce. It cooked up beautifully without any deviations from the recipe. The yellow color of the sauce made a nice contrast on fish and rice. The sour cream-horseradish sauce was a clear favorite over this one. However if you wanted a dairy-free sauce that is not as rich, this would be perfect.