Avgolemono (Greek Egg & Lemon Sauce) Recipe

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Avgolemono (Greek Egg & Lemon Sauce) Recipe

 



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Avgolemono (Greek Egg & Lemon Sauce)

 

Ingredients

3 large eggs
1 juice of 1 lemon (about 1/4 cup)
1 1/2 cup well seasoned chicken stock



 

Preparation

Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful
pale yellow color. It is a great accompaniment to roasted meat or
chicken, or poached fish, and it is heartily recommended for boiled
artichokes. Add another cup of chicken stock and serve this as a
perfect first course soup.

In a large mixing bowl, beat the eggs with a whisk until lemon
colored and frothy, then beat in the lemon juice until the mixture is
very foamy. Whisk in the hot stock a little at a time until the sauce
is light in color and foamy. Serve immediately.

Yield: About 2 cups

From The Complete Book Of Sauces by Sallie Y. Williams

 

 

Servings: 6

 

 

 

 


 

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