Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The traditional Egg-lemon sauce (Greek Avgolemono) recipe

The traditional Egg-lemon sauce (Greek Avgolemono) recipe

1 Star2 Stars3 Stars4 Stars5 Stars (516 votes, average: 4.89 out of 5)
Loading...
  • Author: Eli K. Giannopoulos
  • Total Time: 15 min
  • Yield: 2-4 portions 1x
  • Method: Boiled
  • Cuisine: Greek

Description

The traditional Greek Avgolemono recipe can be a tricky affair. Not any more! Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips.


Ingredients

Scale
  • warm stock or broth from your prepared soup. You’ll need about 2-3 cups depending on how thick or runny you like your avgolemono.
  • juice from 23 lemons
  • 23 eggs


Instructions

  1. To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
  2. Gradually add the lemon juice and whisk again to combine.
  3. Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don’t end up with an omelette instead of a sauce!
  4. Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.

Keywords: avgolemono sauce, greek lemon sauce, egg lemon sauce