Avgolemono (Greek Egg And Lemon Sauce) Recipe

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.

Step 1

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.

Step 2

Yield: About 2 cups

From The Complete Book Of Sauces by Sallie Y. Williams

Things You'll Need

  • 3lg Eggs
  • Juice Of 1 Lemon (About 1/4 cup)
  • 1 1/2c Well Seasoned Chicken Stock

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