Avgolemono-Lemon Egg Sauce
1 1/2 cups vegetable stock
1/3 cup dry white wine
2 large egg yolks
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh chives, finely chopped
In a small heavy saucepan, boil until reduced by half, wine and stock. Meanwhile, whisk eggs with with lemon juice in a bowl. Slowly whisk reduced stock and wine mixture into eggs, very slowly or eggs will curdle.Return mixture to saucepan and cook stirring constantly over medium-low heat until sauce is slightly thickened. Strain through a fine meshed sieve.
Season with salt, pepper, and chives.
You can keep this warm for up to an hour before serving.