Egg and Lemon Sauce - Avgolemono Recipe
Total time: less than 15 minutesPreparation time: 5 minutes
Cooking time: 5 minutes
This typical Greek sauce is used as a base for many Greek dishes including soups and stews, as well as to accompany stuffed grape leaf rolls, etc. It also acts as a thickener.
- Beat the eggs with the lemon juice;
- slowly pour in the broth, whisking constantly;
- add to the soup, stew, etc. and heat gently until thickened; do not let boil or the sauce will curdle.
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