-Blend the flour with cold water to a runny paste and whisk in some hot stock together with the lemon juice. Beat the eggs and slowly pour into the hot stock, whisking well as you go. Return to stove on the lowest heat and stir until smooth and thick. Do not boil the sauce or it will curdle. Pour over the roulades just before serving.
Or a calorie-laden lemon sauce from Brennan's Restaurant in New Orleans:
-In the top half of a double boiler, beat 4 egg yolks and stir in 2 tbl
lemon juice. Cook very slowly over low heat. Add 2 sticks of butter, a
little at a time, stirring constantly. Add some salt and pepper. Continue
cooking slowly until thickened.
This is a pretty fail-proof hollandaise sauce and can be used over eggs for Eggs Benedict, etc.