This classic Turkish-style tangy sauce is made by whisking egg yolk with lemon juice and flour, then gradually tempering it with hot water. The egg can curdle if it is not tempered in the right order, so this simple sauce still requires care.
Whisk the egg yolk, lemon juice, and flour thoroughly until smooth.
Ladle some boiling water into the egg mixture, adding it gradually while whisking; this tempering step helps prevent the egg from curdling.
Pour the warmed mixture back into the saucepan, add the salt, and cook over low heat for 5 minutes, stirring constantly until the sauce thickens. Do not boil.
Never pour the hot water into the egg all at once. Add it in a thin stream while whisking, or the egg may curdle. Allergens: contains wheat (gluten) and egg.
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