This Greek sauce (egg-lemon) is so versatile, that you can add it just just about anything!
It can be added to soups like Avgolemono with chicken, or over all types of meats, Dolmathes, and even fish dishes.
It thickens to create a nice base for any dish that will blend well with lemon. It’s simple to make and can be found widely in not only Greek, but also in general Mediterranean cuisine.
Below is a standard simple recipe that’s been in my family for generations.
Depending on how much you love lemon, and what you are cooking, I’ve recommended 2 lemons for a base. I sometimes add more, depending on how well it blends. So please, feel free to add extra!
*Note: Avgolemono sauce is a sauce that is made with the liquid from whatever dish you’re cooking, not on it’s own. So, when the recipe says to ladle broth, we’re assuming you are working with a dish, like Dolmathes or Avgolemono With Chicken, both which have a lot of liquid, and not making it on its own.
Avgolemono Sauce Recipe
Avgolemono Sauce is a staple in Greek cooking. This is added to everything, from soups to pasta and topping for fish. It's excellent and taste amazing!
- 3 eggs
- 2 lemons, juiced
- 1 cup of hot liquid from whatever dish you're cooking.
- 1 teaspoon flour, optional
- Crack eggs in a bowl and whisk until frothy
- Continue beating and add 1 teaspoon flour (if using)
- Stop beating and add lemon juice
- Take 2 ladles worth of hot broth from whatever dish you're cooking and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle.
- Add back into your main dish and stir!
- You've now added Avgolemono to your meal 🙂
If you would like to see this recipe included in a dish, check out this delicious soup: Avgolemono With Chicken
If it does curdle, it's ok--it's a learning process!
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Natalia Pavlova says
Hello Jane and Kenton
Thank you very much for the Avgolemono Sauce Recipe.
My husbans was greek from the Lezvos Island. He was a cook in our household. A year ago he passed away. He stopped cooking a few years before and I replaced him.
Some his recipies I remember. It happened that I never cooked celery in the souce that he was mixing an egg and lemon juice. I looked through a few recioies on Internet and only yours I found very similar to Stavros’s source.
The Best Recipe Ever!!!! I am Greek too and I always messed up Avolemonio. Was so scared of it. Aft 50yrs. I Nailed it…with your help.. FILAKI!!!!