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lemon egg sauce [Moved from Midwest Board]

w
wdames Feb 14, 2008 05:00 AM

I found a simple recipe 3 yolks, 3 tbls lemon juice, one cup hot chicken broth. Put on stove heat and whisk until desired thicknes is reached

Trouble is it didn't thicken. Anyone know why?

  1. c
    charlesbois Feb 14, 2008 05:23 AM

    This topic will most likely be moved to the "Home Cooking" board...
    I think one of the reasons could be the size of eggs you used. It sounds like there is a fair amount of liquid in this recipe and you should probably use extra large or jumbo eggs for bigger yolks (I'm never sure of which grade of eggs are bigger though...)

    Also, how long did you whisk it? Thickening takes a LOT of time and patience, and constant whisking.

    1 Reply
    1. re: charlesbois
      w
      wdames Feb 14, 2008 05:37 AM

      I always buy extra large eggs. I thick I had it on the stove for between 10 and 15 minutes. I wanted to make the basic sauce first before adding alot of goodies.

      I had good luck with hollondaise stovetop and blender. I don't know what went wrong. I guess it could have worse, it could have curdled.

      I am thinking of adding a thickener but the recipe doesn't call for one.

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