This classic Greek avgolemono sauce combines the bright zestiness of fresh lemons with the silky richness of eggs to create a velvety, luxurious accompaniment.
Ready in just 15 minutes, this traditional Mediterranean sauce transforms ordinary dishes into something truly special.
Whether you’re drizzling it over vegetables, chicken, or fish, avgolemono adds a burst of sunshine and creamy elegance to every bite.
Perfect for both weeknight dinners and special occasions, this 2-4 portion recipe brings authentic Greek flavors right to your table.
Ingredients for Greek Avgolemono
- Stock/Broth: 2-3 cups warm soup stock (use based on desired consistency)
- Lemons: 2-3 fresh lemons, juiced
- Eggs: 2-3 large eggs, room temperature for best results
Step-by-Step Instructions
- Prepare the Eggs: Crack eggs into a medium bowl and whisk thoroughly until well combined and slightly frothy
- Add Citrus: Pour in the freshly squeezed lemon juice gradually while whisking constantly to create a smooth mixture
- Temperature Balance: Very slowly stream in small amounts of warm broth while whisking vigorously – this crucial step prevents the eggs from curdling
- Final Integration: Carefully pour the tempered egg-lemon mixture back into the pot, stirring continuously to achieve a silky consistency
- Finishing Touch: Heat the sauce until it’s just below boiling point, then immediately remove from heat. Your creamy Avgolemono is ready to serve!
Keys to Perfect Avgolemono
The magic of this sauce lies in the temperature control! Keep your whisking steady and add the hot broth very slowly.
This gentle warming of the eggs (we call it tempering) creates that lovely, silky texture. If you rush this step, you might end up with scrambled eggs instead of that dreamy, creamy sauce we’re after.
Think of it like giving a cold swimming pool a test with your toe before jumping in – slow and steady wins the race!
Simple Variations
While this classic Greek sauce is beautiful as is, you can play around with it! Try using Meyer lemons for a softer, sweeter citrus note.
Some home cooks like to separate their eggs and whip the whites before folding them in – this makes an extra fluffy version. You can also adjust the thickness by adding more or less broth to match your taste.
Serving Ideas
Avgolemono loves to cozy up to so many dishes! Pour it over chicken soup for the famous Greek chicken soup (Kotosoupa Avgolemono), or use it to brighten up steamed vegetables. It’s also wonderful with rice or orzo dishes.
The sauce adds a warm, comforting touch while bringing a sunny pop of lemon to your meal.
Quick Storage Tips
This sauce is best enjoyed right after making it. If you need to store leftovers, pop them in the fridge in an airtight container for up to 2 days.
When reheating, warm it gently over low heat while whisking – no boiling! Add a splash of warm broth if it’s too thick. Just remember that fresh is always best with egg-based sauces.
The traditional Egg-lemon sauce (Greek Avgolemono)
Equipment
- Bowl
- Whisk
- pot
Ingredients
Avgolemono Sauce Ingredients
- 2-3 cups warm stock or broth from your prepared soup
- 2-3 lemons juiced
- 2-3 eggs
Instructions
- To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
- Gradually add the lemon juice and whisk again to combine.
- Add a little of the warm stock or soup and whisk quickly, add more and whisk again. The reason for slowly adding the broth is to gradually warm up the eggs so you don’t end up with an omelette instead of a sauce!
- Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. Remove the pan from the stove and serve.