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Avgolemono Sauce

Avgolemono Sauce

Avgolemono is a mixture of egg yolks, lemon juice and broth. It can be used in anything from a sauce to a stew to a soup. As a sauce it can be used on vegetables or meats. For soups and stews the egg yolk and lemon are mixed in at the end, after everything is cooked. It is important to not boil the mixture as it will curdle.

This is very tasty! I tried on stuffed courgettes and I am thinking that it would go well on asparagus or meat balls or... I am going to have to look for a recipe for an avgolemono soup.

Avgolemono Sauce

(makes 1 cup)
Printable Recipe

Ingredients:
1 egg
3 egg yolks
1 lemon (juice)
1/2 cup liquid (asparagus water, vegetable broth, chicken broth, etc.), hot

Directions:
1. Whisk the egg in small sauce pan until frothy.
2. Slowly whisk in the lemon juice followed by the hot liquid.
3. Whisk the mixture over medium heat until it thickens, about 5-10 minutes.

Use in:
Kolokithakia Gemista (Stuffed Courgettes) with Avgolemono Sauce
Lahanodolmades (Stuffed Cabbage)
Dolmades (Stuffed Grape Leaves)
Pan Seared Tilapia in Avgolemono Sauce
Asparagus with a Poached Egg in a Dill and Caper Avgolemono Sauce
Asparagus and Walnut Phyllo Pie (aka Asparagus Baklava) with Avgolemono Sauce
Parmigiano Reggiano Savoury French Toast

Similar Recipes:
Hollandaise Sauce
Avgolemono Soup

Use the leftover egg whites in:
Coconut Macaroons
Molten Chocolate Cake
Green Tea and White Chocolate Opera Cake
Green Tea Macarons
Strawberry Souffle
Meringues
Dorie's Perfect Party Cake

1 comments:

Valli said...

Love everything about this dish Kevin!!!! The lemon sauce is so versatile and one of my favourite Greek sauces. It is excellent as a soup as well!!!

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