Lemony Cream Sauce

Ingredients

• 1/4 cup lemon juice
• 2 egg yolks, beaten
• 1/4 cup butter
• 1 vegex cube (or chicken bouillon)
• Dash cayenne pepper
• 1 (8 oz) sour cream container, at room temperature

Preparation

• In small saucepan, combine lemon juice and egg yolks;
• Add butter, bouillon and pepper.
• Over low heat, cook and stir until thickened and bouillon dissolves.
• Slowly stir in sour cream; heat through.

Notes

• Serve with assorted cooked vegetables. Refrigerate leftovers.
• Makes about 1 & 1/2 cups
• Tip: Sauce can be chilled to use as dip for raw vegetables.

-- FloydPerryThistle - 30 Aug 2003