1 chicken bouillon cube
175 ml boiling water 3/4 cup
50 ml olive oil 1/4 cup
40 ml flour 3 tbsp
175 ml milk 3/4 cup
2 egg yolks, beaten
50 ml parmesan cheese, grated 1/4 cup
1 ml salt 1/4 tsp
10 ml lemon zest 2 tsp
1 frozen chopped spinach, thawed & squeezed dry
In measuring cup; dissolve bouillon cube in boiling water; set aside.
In a large skillet; heat oil over medium heat. Whisk in flour; cooking until bubbly. Remove from heat.
Gradually stir in bouillon and water mixture. Add milk. Cook over medium heat, stirring constantly, until sauce boils and thickens. Reduce heat. Cook and stir for 1 minute. Stir in small amount of hot mixture into beaten egg yolks, mixing thoroughly, then stir back into hot mixture. Cook, stirring constantly, for 1 minute.
Remove from heat. Add cheese, salt, lemon zest and spinach. Stir until heated through. Serve over fish fillets or as a side dish.
Serves 6