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Lemon Basil Sauce

1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/4 cup milk
2 large eggs, beaten
1 teaspoon grated lemon peel
1 teaspoon dried basil

1. In a small saucepan over medium heat, melt butter; blend in flour. Gradually add milk, stirring constantly with a wire whisk, until the mixture thickens and begins to boil; remove from the heat. Whisk in beaten eggs, grated lemon peel, and basil; cook, stirring constantly, until the mixture thickens, but do not boil.
2. Serve as a sauce over fish, chicken, or vegetables.

Makes about 1/2 cup.