Egg-Lemon Sauce

Name: Egg-Lemon Sauce (Avgolemono)
Prep time: 10 min
Total time: 10 min
Yield: Makes about 1 cup
Cuisine: Greek
Ingredients: 1 cup warm chicken or other stock, preferably homemade; 1 cup warm chicken or other stock, preferably homemade; ¼ cup fresh lemon juice; 4 egg yolks or 2 whole eggs; Salt and black pepper to taste; Salt and black pepper to taste; Pinch of cayenne; 4 egg yolks or 2 whole eggs

Avgolemono

Preparation info

Makes about
1 cup

Difficulty
Easy
Ready in
10 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Most closely associated with Greece, this is seen throughout the Eastern Mediterranean, and it remains a standard. It works equally well with whole eggs or yolks, but it is far prettier when you use yolks only. It’s a simple sauce, not meant to be especially elegant, but quite flavorful. Perfect with steamed green vegetables.

Ingredients

4 egg yolks or 2 whole eggs
¼ cup fresh lemon juice

Europe
Middle East
Greece
Sauce
Gluten-free
Mediterranean

Method

Beat the egg yolks in a bowl until light and foamy (with an electric mixer, about a minute; by hand, 2 or 3). Slowly add the lemon juice, still beating. Gradually add the stock, still beating, followed by the cayenne.
Transfer to a small saucepan and place over low heat. Cook, stirring, until the mixture thickens slightly (it will not be superthick) and is hot,