Saltsa avgolemono

Saltsa avgolemono

Egg and lemon sauce

By
From
The Complete Middle Eastern Cookbook
Makes
625 ml
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375ml stock
1 tablespoon cornflour
3 eggs, separated
1 lemon, juiced
salt and freshly ground white pepper, to taste

Method

  1. Bring the stock to the boil in a saucepan. Mix the cornflour to a paste with a little cold water and add it to the stock, stirring until thickened and bubbling. Let it boil for 1 minute.
  2. In a bowl, beat the egg whites until stiff, then add the egg yolks and continue beating until light and fluffy. Gradually add the lemon juice, beating constantly. Slowly pour in the boiling, thickened stock, beating constantly.
  3. Return the sauce to the pan and cook over low heat, stirring constantly, for 1–2 minutes to cook the egg. Do not allow the sauce to boil. Remove from the heat and continue to stir for 1 minute. Season to taste with salt and pepper.
  4. Serve immediately with poached fish, boiled or steamed vegetables, meat and chicken dishes.

Note

  • Choose a stock to complement the dish with which it is to be served: fish stock for poached fish, chicken stock for boiled or steamed vegetables — or use the cooking liquid from the dish with which it is to be served.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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