Lemon Egg Sauce

Ingredients

• 3/4 pint half-and-half
• 1 egg
• 1 teaspoon cornstarch
• Juice of 1/2 lemon
• 1/2 oz butter
• Salt and pepper to taste

Method

1. 1 Bring the half-and-half to a boil in a saucepan. Add the butter, salt, and pepper.
2. 2 Thicken the mixture by stirring in the cornstarch until smooth.
3. 3 Remove the pan from heat. Beat the egg with the lemon juice in a separate bowl.
4. 4 Slowly stir the egg mixture into the warm sauce to temper it, ensuring it does not curdle.
5. 5 Return the sauce to low heat to warm through gently, but do not let it boil.