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Avgolemono – A Greek Lemon-Egg Sauce
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Description
This is a simple, tasty sauce using just a few basic ingredients. It is Greek in origin and we enjoy it at home with fish, chicken or vegetables.
Ingredients
- 3 whole Eggs, Separated
- ½ cups Lemon Juice
- ½ cups Stock
Preparation
The stock can be from whatever you are cooking that you plan to serve the sauce with or any other stock/broth that you have on hand.
Beat egg whites with mixer until very frothy. Beat in yolks, juice and stock. Heat over medium in saucepan, stirring until well warmed through.
Let sit 5 minutes or more before serving.
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