Egg and Lemon Sauce
Egg and Lemon Sauce
Directions
- Beat the eggs with the lemon juice.
- Add gradually the stock and stir constantly while the sauce is heated. Do not let the sauce boil. Add flour if you want to thicken the sauce.
- Continue stirring until the sauce thickens.
Used as toping in many greek dishes, like in stuffed vine leaves, meatballs with rice and many others.
Tips:1. The eggs that you will use should be in room temperature. 2. Separate egg white from egg yolks and beat them separately.
Ingredients
- 2 eggs
- lemon juice
- 1 cup of boiling stock (of meat or chicken).
- Optional: Spoon(s) of flour, for thickening the sauce
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Greek: Avgolemono
(47 votes, average: 4.13 out of 5)
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(4.36 out of 5)
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