Avgolemono - Egg and Lemon Sauce

Ingredients:

3 Eggs
1 juice of Lemon
1 cup of boiling Stock

Directions:

Beat eggs with the lemon juice.
Add gradually the stock stirring constantly.
Stir sauce into a soup or stew and heat gently, stirring until it thickens. (Do not allow to boil or the stew will curdle)

Note: Egg and lemon sauce is used as a finishing touch to many Greek dishes.

<< Back to previous page