The Olive and the Caper: Adventures in Greek Cooking
Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Hard to add much to the previous reviews. This sauce is amazing. Light and lemony, and easy to prepare. I served this with the stuffed grape leaves. A 1/2 batch was perfect for us, with a full recipe of the grape leaves.
The cook is offered a selection of different stocks to use, and I prepared lobster stock (close to fish), using "better than bullion" instant stock. It gave a good depth to the lemony flavor.
Peckish Sister from Central, FL
This is a straight forward lemon egg sauce. I liked that whole eggs were used, instead of the egg yolks in many of these recipes. The recipe worked perfectly and it was nicely thick at the time indicated. Steam was also just starting to rise and so I took it off the heat before it came to a boil. This went well with the meat stuffed grape leaves.
Zosia from Toronto, ON
Lovely light and lemony sauce that’s a great complement to heavier fare.
The sauce is very quick and easy to make and starts with hot stock to which a mixture of eggs whisked with lemon juice is added. This is then cooked over low heat until thickened.
The instructions are very vague in regards to just how thick the finished sauce should be. It’s essentially a custard, so that’s how I proceeded, removing it from the heat when the path I created by running my finger down the back of a coated spoon remained clear. As with all custards I make, I poured it through a sieve before serving. The consistency was like that of crème anglaise.
This recipe rates 4 1/2 stars: 5 for the sauce itself but a loss of 1/2 star for poor directions.
I served it with these beef and rice meatballs.
(edited 25th February 2013) (0) comment (1) useful
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