VERY LIGHT SAUCE

      Title: VERY LIGHT SAUCE
  Categories: Other sauce
       Yield: 1 Servings
  
     1/2 c  Mayonnaise
       1    Egg, separated
     1/4 c  Clam broth
       1 tb Lemon juice
  
   Mix all ingredients except egg white together. Heat just until hot
   through. Beat egg white until stiff and glossy but not dry. Fold into
   warm sauce. Serve at once. *** Dental floss is handy for tying rolled
   fillets and also for trussing poultry.

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