Avgolemono (Greek Egg And Lemon Sauce) Recipe

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   Avgolemono is easy to make and creates quit a stir at a formal dinner party.

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   It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color.

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   It is a great accompaniment to roasted meat or possibly chicken, or possibly poached fish, and it is heartily recommended for boiled artichokes.

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   Add in another c. of chicken stock and serve this as a perfect first course soup.

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   In a large mixing bowl, beat the Large eggs with a whisk till lemon colored and frothy, then beat in the lemon juice till the mix is very foamy.

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   Whisk in the warm stock a little at a time till the sauce is light in color and foamy.

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   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.