Avgolemono (greek egg & lemon sauce)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Eggs |
| Juice Of 1 Lemon (About 1/4 cup) | ||
| 1½ | cup | Well Seasoned Chicken Stock |
Directions
Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or chicken, or poached fish, and it is heartily recommended for boiled artichokes. Add another cup of chicken stock and serve this as a perfect first course soup.
In a large mixing bowl, beat the eggs with a whisk until lemon colored and frothy, then beat in the lemon juice until the mixture is very foamy. Whisk in the hot stock a little at a time until the sauce is light in color and foamy. Serve immediately.
Yield: About 2 cups
From The Complete Book Of Sauces by Sallie Y. Williams