This Greek sauce is good with lamb or green vegetables. For other hot egg sauces, see Sauce Allemande and About Hollandaise and Béarnaise.

Bring to a simmer in a small saucepan and keep warm:

Beat in a medium bowl until thickened:

Beat in:

Beat half of the hot stock into the egg mixture, then whisk this mixture back into the remaining stock. Cook, stirring constantly, over medium-low or low heat until the sauce is thick and creamy and coats the back of the spoon; do not let the sauce boil, or it will curdle. Remove from the heat and season to taste with:

Serve immediately.