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Avgolémono
Preparation info
- Makes
400 ml
- Difficulty
Easy
Appears in
By Paul Gayler
Published 2015
One of the most popular and ubiquitous sauces in Greece, this lemon sauce is delicious served with meat and vegetables such as artichokes, leeks or asparagus. particularly like It with foil-baked cod steaks on a melee of butter beans, tomato and parsley, as in the recipe on the right.
Ingredients
3 - juice of
2 2 teaspoons
Method
- Whisk the egg yolks and lemon juice together in a heavy-based pan, off the heat.
- Put the cornflour and water in a jar with a lid and shake until dissolved. Stir it into the egg yolks in the pan.
- Whisk the hot stock gradually into the eggs, a little at a time, until amalgamated, whisking constantly, then add the cream.
- Place the pan over a lo