- Prep.Time: 5 min.
- Cook Time: 10 min.
- Yield: 2 cups
About Avgolemono Sauce
This traditional Greek sauce is a staple in every household and is used for many appetizers as well as main courses. I can’t imagine eating dolmades without a generous topping of this sauce.
Avgolemono—simply meaning “Egg Lemon” in Greek—is simple to make but tricky to control as it thickens. The trick is to temper the eggs gradually with the warm stock in order to create a smooth sauce, rather than scrambled eggs!
Ingredients
- 2 large eggs, at room temperature
- 2 cups of chicken or vegetable stock
- juice of one lemon
- salt and black pepper
Instructions
- In a small sauce pan, heat the stock over medium-high heat until just shy of boiling. As the stock warms up, squeeze in the lemon juice. You can add more lemon before serving if you prefer a stronger, tangier sauce.
- Meanwhile, in a small cereal-sized bowl, beat the room-temperature eggs very well until homogeneous. Slowly drizzle in 2 tablespoons of the broth into the eggs while whisking constantly.
- Slowly stir the egg mixture back into the stock pot. Continue cooking the sauce for about 5 more minutes, or until the sauce is opaque and thickened.
- Season with sea salt and a very generous amount of freshly crushed black pepper.
- Serve the Avgolemono Sauce with Dolmades, Keftedes, grilled or baked chicken, or even Pork Schnitzel! I love it with grilled artichokes, too!
