avgolemono (egg/lemon sauce)
This is the basic recipe for Avgolemono, the sauce in turn can be poured over stuffed zucchini and is also used in a chicken soup and a soup known as Youvarlakia (meatball soup/egg/lemon soup) (Avgo means egg in greek)
prep time
5 Min
cook time
5 Min
method
Stove Top
yield
Ingredients
- 2 - eggs, separated
- - lemon juice
- - broth/stock
How To Make avgolemono (egg/lemon sauce)
-
Step 1Beat the egg yolks and lemon juice. (Save egg-whites for another dish) Remove some of the broth from whatever you're finished cooking.This sauce is added in the last 5 minutes. (Boiling chicken, meatballs, zucchini) and gradually add it to the beaten egg yolks. You want to increase the temperature without ending up with omelette!
-
Step 2Add the beaten egg mixture back to the pot, do not stir the soup, simply gently shake the pot to distribute the mix. Do not let it boil. It will start to thicken and will be ready in five minutes.
-
Step 3You can add more lemon, salt/pepper now if you want.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Category:
Other Sauces
Tag:
#Quick & Easy
Keyword:
#lemon
Keyword:
#Egg
Keyword:
#stock broth
Culture:
Greek
Method:
Stove Top
Ingredient:
Eggs
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes