Avgolemono Sauce
Avgolemono is a cornerstone sauce of Greek cooking made with eggs and lemon juice.
Ingredients
- 3 eggs
- juice of 2 lemons
- 1 cuo hot broth from your main dish
- 1 tsp cornstarch optional
Instructions
- In a bowl, whisk the eggs until frothy.
- Incorporate the lemon juice into the eggs, mixing thoroughly. Do not overdo it, adding too much lemon juice could spoil the taste.
- If a thicker consistency is desired, dissolve 1 teaspoon of cornstarch in a tablespoon of water and blend into the egg-lemon mixture.
- Gradually add a ladleful of hot broth from your main dish into the egg-lemon mixture, whisking continuously to prevent curdling.
- Repeat with a second ladleful, ensuring the mixture is well combined and warmed.
- Slowly pour the tempered egg-lemon mixture back into your main dish, stirring gently to integrate.
- Heat the dish over low heat, avoiding boiling, until the sauce slightly thickens.
Nutrition
Calories: 65kcal
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