Greek Avgolemono Lemon Sauce
Avgolemono sauce is a classic of Greek cuisine, combining the freshness of lemon with the creamy texture of eggs. Originally also known as a soup, it is often served as a sauce with fish, chicken, and vegetables. This recipe gives you the opportunity to taste the simple yet special flavors of Greek cuisine at home.
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Ingredients for this recipe
Servings: 4
3
Egg Yolks
50
ml
Fresh Lemon Juice
500
ml
Chicken Broth
100
ml
Water
1
pinch
Salt
1
pinch
Black Pepper
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Preparation Steps
1
In a medium bowl, whisk together the egg yolks and lemon juice until creamy and smooth.
2
In a saucepan, bring the chicken broth and water to a simmer over medium heat. Remove from heat.
3
Slowly drizzle a small amount of the warm broth into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
4
Gradually add the remaining broth to the egg mixture, whisking continuously.
5
Return the sauce to the saucepan and heat over low heat, stirring constantly, until it thickens slightly. Do not let it boil.
6
Season with salt and pepper to taste. Serve immediately with fish, chicken, or vegetables.
