In a medium saucepan, melt butter over medium heat. Add flour and
stir briskly until bubbly and color begins to deepen slightly. Slowly add
broth and milk, whisking continuously until mixture comes to a boil and
thickens. Remove from heat and set aside.
In a medium bowl, vigorously whisk eggs and HUMMUS SPICE together
until thick and foamy. Pour beaten eggs into flour and broth mixture
in a slow, steady stream, whisking continuously. Return saucepan to
medium heat and continue stirring and cooking until sauce comes to a
boil and thickens. Stir in lemon juice.
Category
HUMMUS SPICE
Lemon
Salad/Dressing
Servings
Makes 4 cups 1/4 cup
Author
- 1/4 cup butter
- 2 cups flour chicken broth or vegetable broth
- 1 cup milk
- 4 eggs
- 1 Tbsp SPICE BAZAAR HUMMUS SPICE
- 2 Tbsp lemon juice