Egg and lemon sauce

Egg and lemon sauce

Avgolemono

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This is a versatile sauce that can be served with many white meat dishes, such as chicken or veal. It is generally not served with red meat as it is made using a white stock or the cooking liquid from the dish with which it is to be served. In Greece it is also served with special soups that are made from the offal of the Easter lamb, which is spit-roasted over charcoals on Easter Sunday in every front garden in the village.

Avgolemono has a similar frothy texture to hollandaise sauce but without the butter.

Ingredients

Quantity Ingredient
250ml Chicken stock
or 250ml cooking juices from any other meat you are preparing
3 egg yolks
2 lemons, juiced
1 teaspoon dill, chopped, (optional)

Method

  1. In a small saucepan, bring the stock to a boil.
  2. Whisk the egg yolks, lemon juice together in a stainless steel bowl then slowly drizzle in the boiling stock. Whisk vigorously until the sauce is thick and frothy. You might want to sit the bowl over a pan of simmering water and whisk continuously until it thickens. Fold in the chopped dill and serve while warm.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again