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  Added: Jun 29, 2007  •  Visited (375)  •  Print version Print this recipe (42)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Avgolemono Sauce
(Saltsa Avgolemono)
Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables.

What You Need:
  • 3 eggs
  • ˝ teaspoon salt (optional)
  • 6 tablespoons fresh lemon juice
  • 1 cup boiling chicken stock

  • How To Cook:
    1. In a saucepan, beat eggs until frothy.

    2. Gradually add lemon juice and hot liquid, stirring constantly.

    3. Add salt and simmer over very low heat, stirring constantly, until mixture has thickened.

    4. Do not allow mixture to come to a boil.

    1. Add eggs to container and blend on high speed until frothy, at least 2 minutes.

    2. Add salt and lemon juice, and blend 1 minute longer.

    3. With motor running, slowly add hot liquid.

    4. When all liquid is blended, return to pot and simmer on low heat, stirring constantly, until thickened.

        If thicker sauce is desired, stir in 1 tablespoon cornstarch while beating eggs.
    To Make: 2 cups
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Fruits » Lemon
    Dish » Sauces & Condiments


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