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Avgolemono: The Zesty Greek Lemon and Egg Sauce

by Saltonomy Team
February 21, 2025
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Home Gastronomy

Step into the world of Greek cuisine with Avgolemono, where the name itself reveals the magic within – a harmonious blend of egg and lemon. This sauce, celebrated as one of Greece’s culinary treasures, adds a delightful twist to dishes, all thanks to its two star ingredients, egg and lemon.

Avgolemono: The Zesty Greek Lemon and Egg Sauce

Cooking time: 5 minutes
Print Recipe

Ingredients

  • 2 eggs
  • 1 large or 2 small lemons
  • 1 ladle of stock (freshly prepared)

Instructions

  1. Split the lemons and squeeze out the juice
  2. Crack the eggs, separate the yolks and whites
  3. Place the egg whites in a bowl and beat with a whisk until frothy
  4. Add the egg yolks and slowly incorporate
  5. Gradually add the lemon juice
  6. Add a ladleful of the hot stock/soup and stir.
  7. Pour the mixture into the saucepan and stir.

Tips:

  • The finished avgolemono should be added to the pan immediately.
  • To prevent the avgolemono from curdling, remove the pan from the heat as soon as the sauce is in the pan.
  • You can also thicken the avgolemono by adding 3 grams of corn flour to the foamy egg, but then you will no longer have the classic avgolemono recipe.
Tags: eggslemonsauce
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