This Greek sauce (egg-lemon) is so versatile, that you can add it just just about anything!
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.
- 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 it does curdle, it's ok--it's a learning process!