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
Print RecipeIngredients
- 2 eggs
- 1 large or 2 small lemons
- 1 ladle of stock (freshly prepared)
Instructions
- Split the lemons and squeeze out the juice
- Crack the eggs, separate the yolks and whites
- Place the egg whites in a bowl and beat with a whisk until frothy
- Add the egg yolks and slowly incorporate
- Gradually add the lemon juice
- Add a ladleful of the hot stock/soup and stir.
- 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.
