Greek Sauce For Naked Vegetables - cooking recipe

Ingredients

3 large eggs, yolks only
2 lemons, juice only
12 fluid ounces hot stock

Preparation

Place the egg yolks in a saucepan over a very low heat and whisk for two minutes.
Continue whisking while your gradually add the lemon juice.
Gradually whisk in the hot stock: the amount of stock depends on how thick you want the sauce.
Do not boil.
Serve hot over mercilessly-steamed veggies - that'll teach them!