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Greek · Sauce / condiment
Avgolemono Egg and Lemon Sauce
A light, silky Greek sauce of lemon, eggs and hot stock, thickened with a little cornstarch so it holds together. It lifts poached fish, steamed vegetables and plain chicken.
- YieldServes 4 · About 625 ml sauce, enough for 4
- Hands-on20 min
- Total24 min
- Difficulty
Ingredients
- 375 mlchicken stock or fish stock, use the fish stock for fish; chicken stock for chicken or vegetables
- 1 tbspcornstarch
- 3eggs, separated
- 45 mllemon juice, from about 1 large lemon
- to tastesalt
- to tastewhite pepper, freshly ground
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