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+ servings

Avgolemono Sauce

by

Derek Farwagi

4.50 from 2 votes
Prep Time 5 minutes
Cook Time 5 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 2
Calories 61 kcal

Equipment

  • A quart bowl. A whisk. A small saucepan.

Ingredients
  

  • 1 whole egg
  • ½ lemon, juiced
  • 1 ½ tsp corn starch (or flour)
  • ½ cup warm chicken stock

Instructions
 

  • In a glass, dissolve 1 1/2 teaspoons of corn starch ( or flour) in 2 teaspoons of water to make a runny paste.
  • In a quart bowl, thoroughly beat the egg and lemon juice and whisk in the corn starch.
  • Pour egg and lemon mixture into a small saucepan and slowly add half the warm chicken stock. Whisk thoroughly while doing so.
  • Put the saucepan on a low heat and keep srirring the sauce. When it starts to thicken (about a minute), add remaining stock in small batches and stirring thoroughly while doing so. Remove from heat when the sauce is as thick as heavy whipping cream. ( CAUTION. DO NOT LET THE SAUCE COME TO A BOIL AND BE PREPARED TO REMOVE IT FROM THE HEAT IF IT THICKENS TOO QUICKLY - stir in a little stock or water if it does).
  • Serve warm on any vegetable.
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Notes

This is important.  Keep whisking sauce over heat and occasionally remove it off the heat to avoid curdling the egg mixture.

Nutrition

Calories: 61kcalCarbohydrates: 5gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 84mgSodium: 118mgPotassium: 131mgFiber: 1gSugar: 2gVitamin A: 127IUVitamin C: 14mgCalcium: 21mgIron: 1mg
Keyword Avgolemono, egg and lemon sauce