Avgolemono

Avgolemono

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The name indicates an egg–lemon mixture, whipped into stock to make a delicate, creamy sauce. It is famous in Greek cookery and popular throughout the Balkans. The mixture is also used to thicken soup. The sauce is always made from the liquid in which meats or vegetables have been cooked, thickened with beaten egg and fresh lemon juice. Fish may be poached and the liquor used to make an avgolemono sauce. Chicken, lamb, meatballs and dolmas all go well with this sauce.

Ingredients

Quantity Ingredient
250ml chicken, vegetable or fish stock
2 eggs
1 lemon, juiced

Method

  1. Heat stock in a small saucepan. Beat eggs and add lemon juice. Slowly add some of the hot stock to eggs while continuing to beat. Stir egg mixture into remaining stock. Remove from heat. Cover and let stand for 5 minutes to thicken. Serve at once. Do not reheat.
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