Avgolemono Sauce
This classic Greek sauce is based on the avgolemono soup. It’s delicious on everything. I especially love it on the Dolmathes. Simple to prepare if you follow the technique to not “scramble” the eggs. Make this right before serving and allow it to cool slightly to thicken. If you like thicker sauce, reduce the amount of bone broth a bit. Try it on grilled or broiled fish or chicken too.
Avgolemono Sauce (Greek Egg-Lemon Sauce)
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- 2 cups chicken bone broth
- 2 whole eggs
- 1 egg yolk
- 1/2 cup fresh lemon juice (about 2 lemons)
- salt and pepper to taste
Method
- Heat the bone broth to almost boiling in a saucepan.
- While the broth is heating, beat the eggs in a bowl with a whisk until frothy and pale. Add the juice of one fresh lemon.
- Slowly add the heated broth to the egg mixture, preferably one ladle or small cup at a time, drizzling in to ensure not "scrambling" the eggs. Once all of the broth is added, return the sauce to the sauce pan and on low heat, stir continuously until thickened.
- Serve immediately.
Pro Tip:
This sauce is best if it's made right before serving. It can be difficult to make in advance and reheat because the eggs could overheat and scramble. Try it over grilled fish or chicken, too.
