Avgolemono (greek egg and lemon sauce)
Sauces Greek Lemon Eggs
Last updated 6/12/2012 1:05:31 AM. Recipe ID 30545. Report a problem with this recipe.
Title: Avgolemono (greek egg and lemon sauce)
Categories: Sauces, Cheese/eggs, Fruits, Greek
Yield: 6 Servings
3 lg Eggs
Juice Of 1 Lemon (About 1/4
1 1/2 c Well Seasoned Chicken Stock
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
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