Avgolemono Sauce

This traditional Greek sauce is inspired by the classic avgolemono soup. It’s a flavorful addition to any dish. I particularly enjoy it on dolmathes. If you follow the technique to avoid scrambling the eggs, it’s a breeze to make. Prepare it just before serving and let it cool slightly to thicken. You can also try it on grilled or broiled fish.

Living Delish & Nutrish: Tina Wells

Print

With ImageWithout Image

Avgolemono Sauce (Greek Egg-Lemon Sauce)

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 2 cups chicken bone broth
• 2 whole eggs
• 1 egg yolk
• 1/2 cup fresh lemon juice (about 2 lemons)
• salt and pepper to taste

Method

1. Heat the bone broth to almost boiling in a saucepan.
2. While the broth is heating, beat the eggs in a bowl with a whisk until frothy and pale. Add the juice of one fresh lemon.
3. Slowly add the heated broth to the egg mixture, preferably one ladle or small cup at a time, drizzling in to ensure not "scrambling" the eggs. Once all of the broth is added, return the sauce to the sauce pan and on low heat, stir continuously until thickened.
4. Serve immediately.

Pro Tip

This sauce is best if it's made right before serving. It can be difficult to make in advance and reheat because the eggs could overheat and scramble. Try it over grilled fish or chicken, too.

https://livingdelishandnutrish.com/recipe/avgolemono-sauce

©Tina Wells Luxury Brands, LLC

Did you make this recipe?

Sharing is Caring! @livingdelishandnutrish on instagram and hashtag it #livingdelishandnutrish