Recipe: Lemon Cream Sauce (for vegetables)

LFMON CREAM SAUCE
Source: San Francisco A La Carte by Junior League of San Francisco Staff
Makes 1 1/2 cups

This sauce is superb over green beans, broccoli, or fresh asparagus. A nice departure from hollandaise.

4 tablespoons butter
3/4 cup heavy cream
1 egg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon nutmeg
3 to 4 tablespoons fresh lemon juice

In a saucepan melt butter and add all but 2 tablespoons of the cream. Cook over low heat for 5 minutes.

In a bowl, beat together egg, pepper, and remaining 2 tablespoons cream. Add cheese and nutmeg.

While beating constantly with a wire whisk, slowly add lemon juice.

Stir this mixture into butter-cream mixture and cook over medium heat, stirring, until well thickened. Mixture should coat the back of a spoon.

Pour over vegetables that have been cooked until just tender-crisp.