Avgolemono (greek egg and lemon sauce)

Yield: 6 servings

Measure Ingredient
3 larges Eggs
Juice Of 1 Lemon (About 1/4 cup)
1½ cup Well Seasoned Chicken Stock

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

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