Lemon-Butter-Egg Sauce

Preparation info

  • Difficulty

    Easy

  • Makes about

    1½ cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

In a small saucepan, combine ½ c. butter or margarine, 1 c. sugar, ¼ c. water, 1 well-beaten egg and 3 tblsp. lemon juice. Cook over medium heat, stirring constantly, just until mixture comes to a boil.