Lemon Parsley Sauce

• 2 tablespoon butter
• 1 tablespoon lemon juice
• 2 tablespoon<

Melt butter, add flour and gradually add water. Stir constantly until thick and smooth. Add lemon juice and parsley. Let cool slightly. Add beaten egg yolks and season. To avoid curdling do not allow sauce to boil after addition of egg yolks. Use for boiled vegetables.