Avgolemono Sauce

The Ultimate Guide to Making Authentic Greek Egg-Lemon Sauce

What is Egg-Lemon Sauce?

Egg-lemon sauce, also known as Avgolemono, is a classic Greek sauce made from eggs, lemon juice, and a starchy liquid such as chicken or vegetable broth. It is creamy, tangy, and versatile, and can be used as a sauce for meat, fish, vegetables, or pasta.

Ingredients You'll Need:

• 4 large eggs
• 1 cup lemon juice (from about 4 lemons)
• 1/2 cup all-purpose flour
• 4 cups chicken or vegetable broth

Step-by-Step Instructions:

Step 1: Whisk the eggs and lemon juice

In a large bowl, whisk together the eggs and lemon juice until smooth and frothy.

Step 2: Add the flour and whisk to combine

Gradually add the flour while whisking to prevent lumps. Continue whisking until the mixture is smooth.

Step 3: Heat the broth

In a separate saucepan, bring the chicken or vegetable broth to a simmer over medium heat.

Step 4: Temper the egg mixture

Gradually whisk a small amount of the hot broth into the egg mixture. This will prevent the eggs from curdling when combined with the rest of the broth.

Step 5: Combine the egg mixture with the broth

Slowly pour the tempered egg mixture into the remaining broth while whisking constantly. Bring the sauce to a low simmer and cook, whisking occasionally, until it thickens and coats the back of a spoon, about 5-7 minutes.

Step 6: Serve and enjoy

Serve the egg-lemon sauce immediately over your desired dishes. It can be stored in the refrigerator for up to 3 days.

Tips:

• Use fresh lemons for the best flavor.
• Don't overcook the sauce, as it will thicken as it cools.
• If the sauce is too thick, add a little more broth.
• If the sauce is too thin, add a little more flour.