Recipe for Greek Egg Lemon Sauce
Avgolemono is a staple sauce used in many Greek dishes and soups. It is quick and easy to make and can be added to many recipes!
Greek Egg Lemon Sauce (Avgolemono) Recipe Ingredients:
- 1-2 cups broth or pan juices from the dish for which you are making avgolemono
- 2 eggs
- Juice of 1-2 lemons
Instructions to Make Greek Egg and Lemon Sauce:
In a mixing bowl, beat eggs and whisk until foamy. Slowly add the lemon juice.
Gradually beat in a spoonful at a time of hot broth until the mixture is very warm
Slowly pour the egg mixture into the pot with the rest of the hot broth and stir continuously until the sauce thickens slightly. Do not allow to boil because it will cook the eggs and the sauce will separate.
Alternatives: For dishes like dolmathes that need a thicker sauce:
Dissolve 1 tablespoon of cornstarch with 1/3 cup of cold water. Beat the cornstarch mixture together with 2 egg yolks and lemon juice (to taste). Gradually mix in hot broth until the sauce thickens.
This post was written by Greek Boston