1/3 Cup unsalted
1 lg. egg
2 T. lemon or lime juice, preferably fresh
1/4 tsp. cornstarch, rounded slightly
a pinch of salt (unless broth was salted)
2 T. extra virgin olive oil
shake of black pepper (optional)
Place broth in a pan and bring to a boil. While waiting, beat egg until foamy. Add lemon juice and cornstarch (and salt if needed) and beat again until well combined. Slowly add about 2 T. of hot broth, continuing to beat. Add tempered egg mixture to the boiling broth, stirring constantly. As soon as it thickens, remove from heat and add olive oil, and black pepper if desired.
Use over veggies, pasta or eggs as you would Hollandaise sauce. Garnish if you wish with chopped parsley or other herbs. Store in a non-reactive covered container in the refrigerator for a few days if you wish. It can be used chilled over salad, or heated briefly in the microwave.