Avgolemono (Greek Lemon-Egg Sauce)

Name: Avgolemono (Greek Lemon-Egg Sauce)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: Greek
Ingredients: 1 cup vegetable or chicken stock or broth; 3 large eggs; ¼ cup lemon juice; Salt and black pepper

5m Prep Time
10m Cook Time
15m Ready In

Cuisine : Greek
Course : Sauce

About 2 ¼ cups This Greek sauce is good with lamb or green vegetables. For other hot egg sauces, see Sauce Allemande and About Hollandaise and Béarnaise.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

1 cup vegetable or chicken stock or broth
3 large eggs
¼ cup lemon juice
Salt and black pepper

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 cup vegetable or chicken stock or broth
3 large eggs
¼ cup lemon juice
Salt and black pepper

Let's Cook

Step 1.

Bring to a simmer in a small saucepan and keep warm: 1 cup vegetable or chicken stock or broth
Step 2.

Beat in a medium bowl until thickened: 3 large eggs
Step 3.

Beat in: ¼ cup lemon juice
Step 4.

Beat half of the hot stock into the egg mixture, then whisk this mixture back into the remaining stock. Cook, stirring constantly, over medium-low or low heat until the sauce is thick and creamy and coats the back of the spoon; do not let the sauce boil, or it will curdle. Remove from the heat and season to taste with: Salt and black pepper
Step 5.

Serve immediately.