Lemon Egg Sauce

• 1½ cups rich chicken stock
• ⅓ cup dry white wine
• 1 teaspoon

In a small saucepan, bring the stock and wine to a boil and reduce by half, about 4 minutes. In a small bowl, whisk together the cornstarch, egg yolks, lemon zest, and lemon juice. Slowly whisk the reduced stock into the egg mixture, being careful not to scramble the yolks. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the sauce thickens, about 2 minut