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Greek · Sauce / condiment
Avgolemono with Meringue and Yolks
Egg whites whipped to soft peaks, folded into lemon-loosened yolks and tempered with hot broth. It makes a denser, fluffier liaison than the simple version to thicken and enrich any Greek soup or stew.
- YieldMakes about 1.2 to 1.4 L (5 to 6 cups)
- Hands-on25 min
- Total28 min
- Difficulty
Ingredients
- 2large eggs, at room temperature, separated
- 1 pinchsalt
- 60 mllemon juice (about 1 large lemon), strained
- 720 mlhot broth, taken from the cooking liquid of the soup or stew you are finishing
- 1 tspcornstarch, optional stabilizeroptional
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