Avgolemono

1. 1

   In a stainless steel bowl, whip the egg yolks with a pinch of salt.

2. 2

   In a separate stainless steel bowl fitted for a double boiler, whip the egg whites with a pinch of salt until fluffy.

3. 3

   Fold the yolks into the whites, blending well.

4. 4

   Bring a saucepan or the bottom of a double boiler filled with water to a simmer.

5. 5

   In a small bowl, blend the cornstarch into the lemon juice and whisk into the egg mixture.

6. 6

   Put the bowl over the pot of simmering water, whisking constantly.

7. 7

   In about 4 minutes, the mixture will lighten in color and the sauce will thicken.

8. 8

   Gradually add the reserved cup of hot chicken stock to the egg mixture, whisking constantly.

9. 9

   Continue cooking and whisking 2 minutes longer, until the avgolemono thickens.

10. 10

    Keep warm if necessary in the double boiler, off the heat.

11. 11

    Add to the chicken soup right before serving.

No additional tips available.