Avgolemono (Greek Egg and Lemon) Sauce

Recipe and photo by Tami Ganeles Weiser Yield:  2 cups
Prep Time:  15 minutes Cook Time:  5 minutes

Avgolemono (Greek Egg and Lemon) Sauce

This recipe is what I believe to be the easiest version of the classic Greek sauce. It’s adapted from the great Greek culinarian and cooking teacher, Aglaia Kremezi. Plan to prepare this sauce as the last thing you do before serving, so it won’t separate and lose its lovely froth. Prep the ingredients ahead of time, though, to make it easier for yourself (mise en place rules!). The sauce comes together quickly—and I must say that it’s really worth your time. I love this sauce. There is are faster ways to make avgolemono, btw, and you can find them in books and on the internet, but they are definitely more challenging to make well. Last minute sauce struggles are fun for no one. This is the version to start with. For me, avgolemono is to Greek cuisine what the classic mother sauces are to French cooking, and I use it for many dishes and as the base for a soup. In fact, it’s sort of a cousin to French hollandaise sauce or the Italian dessert, zabaglione, in technique—but the taste, well, it’s tart and very bright. Just like I like it!

Ingredients

3 large eggs

1 teaspoon salt

Zest and juice of 2 medium lemons (about ¼ cup juice and 2 tablespoons zest)

1 cup hot low-sodium chicken, lamb, vegetable broth or Roasted Vegetable Stock

Instructions

  1. In a stand mixer fitted with the whisk attachment (or if you are using a handheld electric mixer, in a large bowl), beat the eggs and salt at high speed for about 2 minutes, until foamy and light yellow in color.
  2. Reduce the speed to low to medium-low speed and, while it is running, drizzle the lemon juice into the eggs in a steady stream. Continue whisking for 1 minute, until fully incorporated.
  3. With the whisk still set at low to medium-low speed, drizzle in the hot stock in a steady stream. Continue whisking for 1 minute, until fully incorporated.
  4. Add the zest and whisk for 20 to 25 seconds.
  5. Pour the sauce into a small saucepan and heat over very low heat (or even a high simmer, if your stove has that setting, but do not leave the stove now!). With a wire whisk, whisk the sauce constantly for 3 to 4 minutes, until it is hot and thickened just enough to coat the back of a spoon, but do not allow it to come to even the slightest bit of a boil).
  6. Remove from the heat, pour into a gravy boat and serve immediately.

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