Avgolemono

Avgolemono

By
From
Arabesque
Photographer
William Meppem

This egg-and-lemon combination is a Greek favourite sauce and soup. But it is also considered a cornerstone of Sephardic cooking. Claudia Roden’s fascinating book of Jewish food has several recipes for this as a sauce, and she suggests that it was probably Portuguese or Spanish in origin. Made like a custard, it is similar in flavour to a hollandaise, but much lighter and fresher in the absence of large amounts of butter.

Ingredients

Quantity Ingredient
2 whole eggs
1 egg yolk
1 lemon, juiced
100ml chicken stock
pinch sumac

Method

  1. In a small pan, whisk together the whole eggs and egg yolk with the lemon juice. In a separate pot bring the stock to the boil and add one tablespoon of it to the egg mixture. Mix in well, then pour the whole thing back into the hot stock, stirring well.
  2. Cook gently over a very low heat, stirring constantly with a wooden spoon. It will gradually start to thicken. Continue cooking and stirring until the sauce is thick enough to hold a line drawn across the back of a wooden spoon.
  3. Remove from the heat and straight away pour the sauce into a clean bowl.
  4. It can be served hot or cold and is a light tangy accompaniment to most seafood and fish, oysters, brains or even simply steamed vegetables.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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