Classic Greek Avgolemono Sauce


Step 1Juice 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.

Step 2While 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.

Step 3Once 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.

Step 4When ready, serve with steamed or roasted vegetables, Dolmades or some cauliflower rice and Greek-Style Meatballs.

Step 5Serve warm or let it cool down and refrigerate for up to 3 days. To reheat, gently up on the stove while stirring.