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2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
Salt and pepper
1 egg yolk
2 tbsp. cream
1 tbsp. lemon juice
2 tsp. dijon mustard
1/4 tsp. dried thyme

In a saucepan, melt butter and whisk in flour. Cook for about 3 minutes, using medium heat. Add stock and whisk until blended. Bring to a near boil and cook until sauce is thickened. Remove from heat. Combine egg yolk and cream; blend and add them to the thickened sauce. Return to heat until thick and creamy. Add the lemon juice, mustard, and thyme. Blend well and heat through. Serve with fish, beef, chicken, or vegetables.

Makes about 1 cup.

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