Free Recipe Avgolemono (Greek Egg and Lemon Sauce) 2
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Avgolemono (Greek Egg and Lemon Sauce) 2 Recipe
3 lg Eggs
-cup)
Juice Of 1 Lemon (About 1/4 1 1/2
c Well Seasoned Chicken Stock
Avgolemono (Greek Egg and Lemon Sauce) 2 Preparation
Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or chicken, or poached fish, and it is heartily recommended for boiled artichokes. Add another cup of chicken stock and serve this as a perfect first course soup. In a large mixing bowl, beat the eggs with a whisk until lemon colored and frothy, then beat in the lemon juice until the mixture is very foamy. Whisk in the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately. Yield: About 2 cups From The Complete Book Of Sauces by Sallie Y. Williams
Cooking Temperature:
Recipe Serves: 6
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