Avgolemono (Greek Egg & Lemon Sauce) Recipe

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Avgolemono (Greek Egg & Lemon Sauce) Ingredients

3 large eggs
1 juice of 1 lemon (about 1/4 cup)
1 1/2 cup well seasoned chicken stock

A Recipe for
Avgolemono (Greek Egg & Lemon Sauce)

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Avgolemono (Greek Egg & Lemon Sauce)

Part of the secret of success in life is to eat what you like and let the food fight it out inside.
Mark Twain

Avgolemono (Greek Egg & Lemon Sauce) Directions

Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful
pale yellow color. It is a great accompaniment to roasted meat or
chicken, or poached fish, and it is heartily recommended for boiled
artichokes. Add another cup of chicken stock and serve this as a
perfect first course soup.

In a large mixing bowl, beat the eggs with a whisk until lemon
colored and frothy, then beat in the lemon juice until the mixture is
very foamy. Whisk in the hot stock a little at a time until the sauce
is light in color and foamy. Serve immediately.

Yield: About 2 cups

From The Complete Book Of Sauces by Sallie Y. Williams

Serves: 6

Avgolemono (Greek Egg & Lemon Sauce) Recipe brought to you by Recipes To-Go

Avgolemono (Greek Egg & Lemon Sauce) Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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