Avgolemono Egg-lemon Sauce

Recipe By:
Julianne
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  • Total Time 10 min Ico-add
  • Yield 5 Servings
  • Level Medium

This is one of the classic Greek sauces, and is traditionally added to stuffed vine leaves, stuffed cabbage, and meatballs with rice.
 

Ingredients

  • 4 egg yolks or 2 whole eggs
  • 1/4 cup fresh lemon juice
  • 1 cup warm chicken or other stock, preferably homemade
  • Pinch of cayenne
  • Salt and black pepper to taste
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Directions

  1. 1. Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3). Slowly add the lemon juice, still beating. Gradually add the stock, still beating, followed by the cayenne.
  2. 2. Transfer to a small saucepan and place over low heat. Cook, stirring, until the mixture thickens slightly (it will not be superthick) and is hot, just a few minutes. Do not boil. Taste and adjust the seasoning, then use immediately.