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Avgolemono: Traditional Greek Egg-Lemon Sauce

User Rating 5 Star Rating (1 Review)


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.


  • 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)


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.

User Reviews

 5 out of 5
Great Recipe!, Member consideringthewisestuff

I made this sauce, per the recipe, for some steamed broccoli and we liked it. A couple of tips based on my experience: if the broth or stock that you're going to use is sodium free, add salt to taste, to this recipe. Also, the recipe does not say so but I made this successfully in a saucepan over medium heat. The recipe calls for ""2 - 3 ladles full of broth"" but this isn't a standard measurement, so I guesstimated this equals a cup of broth and it turned out beautifully. Finally, she recommends you cover with a towel, at the end, for 10 minutes. Doing this for this long depends on what consistency you want the sauce to be: thin (like for Avgolemono soup), medium, or thicker. When you finish adding ingredients, before boiling, the sauce is thin. Letting it reduce for five minutes is a medium consistency, and letting it reduce (as she directs) for 10 minutes is a thicker consistency. This is just good to know in advance.

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