Avgolemono isn’t a dish itself, it’s a silky, rich fragrant sauce made of eggs & lemon . It gives a delicious taste to soups, especially chicken soup, and it perfectly supplements dishes like fricasse, dolma, and vegetables like artichokes, peas etc. Don’t miss out on a special treat!
Ingredients:
- 1-3 eggs (depending on the quantity but 2 eggs are generally enough for a soup or fricasse)
- 1,5-2 lemons (or as sour as you like it)
- Warm broth
Method
- Crack 2 eggs in a bowl and start whisking them
- Add the lemon continuing to whisk
- While whisking with one hand, pour 2-3 ladles of the warm broth (from your soup, fricasse, or any other dish) slowly into the eggs continuing to whisk
Make sure to temper the sauce! This is the trickiest part.
- You need to pour the broth slowly so that the temperature will gradually change and the mixture will become warm enough to pour into the hot soup/fricasse
- If you need to, ask someone to help you pour in the broth while you do the whisking - we do it in Greece all the time ;)
- After lowering the heat a bit, add the avgolemono sauce to the soup/fricasse gradually while stirring and immediately remove it from the heat!
- It’s important to immediately remove it from the heat otherwise the egg whites will begin to cook and the soup/sauce will separate!