Avgolemono sauce ala the dumpling cookbook
1 Servings
Ingredients
| Quantity | 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 |
Directions
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