Avgolemono (Greek Lemon-Egg Sauce)

Let's Cook

1. Step 1.

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

2. Step 2.

   Beat in a medium bowl until thickened: 3 large eggs

3. Step 3.

   Beat in: ¼ cup lemon juice

4. 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

5. Step 5.

   Serve immediately.