Avgolemono Sauce
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Reviews
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 spoo... Read more
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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.
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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.