Avgolemono Sauce Ala The Dumpling Cookbook Recipe

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Avgolemono Sauce Ala The Dumpling Cookbook Recipe

 



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Avgolemono Sauce Ala The Dumpling Cookbook

 

Ingredients

3 egg yolks
1 tsp cornstarch
1 cup chicken broth, heated, or water
1 , juice of 1 lemon
1 , pinch of cayenne pepper
1 , salt and pepper to taste
1 tbsp dill, fresh, chopped



 

Preparation

1. Combine the egg yolks and cornstarch in the top of a double
boiler. Beat with a whisk until the mixture is light and frothy.

2. Add the hot broth or water, beating with a whisk all the time.
Cook over simmering water until the sauce starts to thicken. Never
let this sauce come anywhere near boiling-it will curdle.

3. Add the lemon juice and cayenne. Correct the seasoning.

4. Garnish with dill and serve.

Typos by Brenda Adams NOTES
: Serve with Keftedes

Posted to MC-Recipe Digest V1 #1

Recipe by: Maria Polushkin, The Dumpling Cookbook

From: Brenda Adams

Date: Tue, 03 Dec 1996 19:55:13 -0800

 

 

Servings: 1

 

 

 

 


 

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