Lemon Egg Sauce

Bring the stock to a boil in a small saucepan along with a few drops of sweetener, then reduce the heat and simmer. Remove from heat and have a wooden spoon at the ready.

Whisk the egg yolks together in a bowl with the lemon juice.

With the pan off the heat, add the egg mixture slowly, stirring all the time. Put the pan back on a low heat and continue to stir until the sauce thickens. Make sure the sauce does not boil, or it will split.

When the sauce has thickened, serve a little spooned over any white fish poached in milk for one of my all-time favourite Dukan meals! Alternatively, you can poach the fish in the stock before step 1.