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
Prep Time: 10 minutes Total Time: 10 minutes Servings: 1cup
ingredients
- 1 egg
- 3 egg yolks
- 1 lemon (juice)
- 1/2 cup liquid (asparagus water, vegetable broth, chicken broth, etc.), hot
directions
- Whisk the egg in small sauce pan until frothy.
- Slowly whisk in the lemon juice followed by the hot liquid.
- 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
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
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!!!