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  Recipe Home » Sauces » Avgolemono (Greek Egg & Lemon Sauce)
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  Avgolemono (Greek Egg & Lemon Sauce)
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
Ingredients:
3 large Eggs
Juice Of 1 Lemon (About 1/4 cup)
1 1/2 cup Well Seasoned Chicken Stock
Instructions:
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
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