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Avgolemono: Traditional Greek Egg-Lemon Sauce

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In Greek: αβγολέμονο, pronounced ahv-ghoh-LEH-moh-no

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

Ingredients:

  • 2-3 eggs, separated
  • 1 tablespoon of water
  • juice of 2-3 lemons
  • broth from the dish being cooked (or hot beef or chicken broth or stock)

Preparation:

Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladlesful of broth, beating (or whisking) continuously. Add the avgolemono sauce to the dish being cooked, stir, cover with a towel for 10 minutes, and serve.

Alternate Preparation

Use boiling meat or chicken stock if you want to prepare it for a dish that doesn't have its own liquid, like leftovers. Remember to add the liquid very slowly, beating or whisking continuously, so it mixes smoothly.

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