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Welcome to our Classic Greek Avgolemono Sauce recipe - the perfect example of a versatile sauce that complies with both the Mediterranean diet and the keto diet!
With just three simple ingredients - eggs, lemon juice, and chicken stock - along with a pinch of salt and pepper, this sauce adds a burst of tangy and creamy flavor to a variety of dishes.
Whether you're following the Mediterranean diet, keto diet, or simply seeking a delicious sauce to elevate your meals, our Classic Greek Avgolemono Sauce is a must-try recipe. Let's dive in and experience the magic of this Greek culinary gem!
Recipe Tips
To serve, drizzle it over roasted vegetables, grilled chicken, or fish for a delightful Greek twist that fits seamlessly into your Mediterranean or keto meal plan. You can also use it to make Dolmades (stuffed vine leaves). And if you like soups, then you'll love this Greek Avgolemono soup which is made in a similar way as the creamy sauce, just a bit more runny.
For storage, transfer any leftovers to an airtight container and refrigerate. The sauce can be stored for up to three days, but it's best to consume it fresh for optimal taste and texture.
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Hands-on Overall
Serving size 1/3 cup/ 80 ml
Nutritional values (per 1/3 cup/ 80 ml)
Net carbs1.5 grams
Protein4.8 grams
Fat4 grams
Calories61 kcal
Calories from carbs 10%, protein 31%, fat 59%
Total carbs1.6 gramsFiber0.1 gramsSugars0.6 gramsSaturated fat1.6 gramsSodium44 mg(2% RDA)Magnesium7 mg(2% RDA)Potassium139 mg(7% EMR)
Ingredients (makes about 2 cups/ 480 ml)
- 3 large eggs
- 1/2 cup lemon juice (120 ml/ 4 fl oz)
- 2 cups chicken stock or vegetable stock (480 ml/ 16 fl oz)
- Optional: sea salt and pepper, to taste
Instructions
- Juice the lemons. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Add freshly squeezed lemon juice and keep whisking.
- While whisking, slowly pour in about 1/2 cup of hot (not boiling) chicken stock (or vegetable stock). Then slowly add the remaining stock. The aim is to temper (gradually warm up) the egg & lemon mixture by slowly mixing it with the warm stock. Doing that will prevent it from curdling.
- Once all the stock is added, pour the mixture in a sauce pan. Bring to a boil while stirring constantly to prevent curdling. Cook over a medium heat for a few minutes until thickened and reduced to about half 1/2 L (2 cups). Take off the heat. Season with salt and pepper to taste, if needed.
- When ready, serve with steamed or roasted vegetables, Dolmades or some cauliflower rice and Greek-Style Meatballs.
- Serve warm or let it cool down and refrigerate for up to 3 days. To reheat, gently up on the stove while stirring.
Ingredients
- 3 large eggs
- 1/2 cup lemon juice (120 ml/ 4 fl oz)
- 2 cups chicken stock or vegetable stock (480 ml/ 16 fl oz)
- Optional: sea salt and pepper, to taste
Instructions
- Juice the lemons. Place 3 eggs in a bowl and whisk until frothy using a hand whisk or a mixer. Add freshly squeezed lemon juice and keep whisking.
- While whisking, slowly pour in about 1/2 cup of hot (not boiling) chicken stock (or vegetable stock). Then slowly add the remaining stock. The aim is to temper (gradually warm up) the egg & lemon mixture by slowly mixing it with the warm stock. Doing that will prevent it from curdling.
- Once all the stock is added, pour the mixture in a sauce pan. Bring to a boil while stirring constantly to prevent curdling. Cook over a medium heat for a few minutes until thickened and reduced to about half 1/2 L (2 cups). Take off the heat. Season with salt and pepper to taste, if needed.
- When ready, serve with steamed or roasted vegetables, Dolmades or some cauliflower rice and Greek-Style Meatballs.
- Serve warm or let it cool down and refrigerate for up to 3 days. To reheat, gently up on the stove while stirring.
Nutrition (per serving, 1/3 cup/ 80 ml)
Calories61kcal
Net Carbs1.5g
Carbohydrates1.6g
Protein4.8g
Fat4g
Saturated Fat1.6g
Fiber0.1g
Sugar0.6g
Sodium44mg
Magnesium7mg
Potassium139mg
Detailed nutritional breakdown (per 1/3 cup/ 80 ml)
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