 |
| Avgolemono Sauce Avgolemono (meaning egg-lemon) is the favorite sauce of Greek cookery. It is used in soups and stews and over meats and vegetables. Ingredients 3 eggs 1/2 teaspoon salt (optional) 6 tablespoons fresh lemon juice 1 cup boiling chicken stock Preparation In a saucepan, beat eggs until frothy. Gradually add lemon juice and hot liquid, stirring constantly. Add salt and simmer over very low heat, stirring constantly, until mixture has thickened. Do not allow mixture to come to a boil. Blender of food processor method Add eggs to container adn blend on high speed until frothy, at least 2 minutes. Add salt and lemon juice, and blend 1 minute longer. With motor running, slowly add hot liquid. When all liquid is blended, return to pot and simmer on low heat, stirring constantly, until thickened. Note: If thicker sauce is desired, stir in 1 tablespoon cornstarch while beating eggs. Yield 2 cups. |
|
 |