Avgolemono sauce ala the dumpling cookbook

Yield: 1 Servings

Measure Ingredient
3 Egg yolks
1 teaspoon Cornstarch
1 cup Chicken broth, heated, or water
, Juice of 1 lemon
, Pinch of cayenne pepper
, Salt and pepper to taste
1 tablespoon Dill, fresh, chopped

1. Combine the egg yolks and cornstarch in the top of a double boiler. Beat with a whisk until the mixture is light and frothy.

2. Add the hot broth or water, beating with a whisk all the time.

Cook over simmering water until the sauce starts to thicken. Never let this sauce come anywhere near boiling-it will curdle.

3. Add the lemon juice and cayenne. Correct the seasoning.

4. Garnish with dill and serve. Typos by Brenda Adams <adamsfmle@...> NOTES : Serve with Keftedes

Posted to MC-Recipe Digest V1 #1 Recipe by: Maria Polushkin, The Dumpling Cookbook From: Brenda Adams <adamsfmle@...> Date: Tue, 03 Dec 1996 19:55:13 -0800

Similar recipes