425g can chicken broth
1/2 to 1 teaspn Dijon mustard to taste
1 tablspn lemon juice
3 egg yolks
Place chicken broth in saucepan and simmer until broth is reduced to 1&1/4 cups. Beat egg yolks, add lemon juice and 1/2 cup reduced broth stirring constantly to avoid lumps. Gradually pour egg yolk mixture into remaining chicken broth stirring and heating until thickened. Remove from heat. Add mustard to taste. Serve warm and use as a dip for cocktail frankfurts.
Source: contributed by M. Roncker in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.17.
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