Sure Diane, make a silky Avgolemono Sauce with these steps: Start by blending ¼ cup cold water with 2.5 tbsp cornstarch to form a smooth liquid. Warm 3 cups broth from dolmades, adding water and Better than Bouillon as needed. In a bowl, whisk a whole egg, an egg white, and 14 tbsp lemon juice until smooth. Gradually incorporate eight egg yolks, then the cornstarch mixture. Slowly mix in hot broth to temper, then combine everything in the pot. Season with sea salt flakes and black pepper to taste.