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The traditional Egg-lemon sauce (Greek Avgolemono) recipe
Bushra

The traditional Egg-lemon sauce (Greek Avgolemono)

A classic Greek egg-lemon sauce known as Avgolemono, perfect for soups and other dishes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 portions
Course: Main
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

Avgolemono Sauce Ingredients
  • 2-3 cups warm stock or broth from your prepared soup
  • 2-3 lemons juiced
  • 2-3 eggs

Equipment

  • Bowl
  • Whisk
  • pot

Method
 

  1. To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well.
  2. Gradually add the lemon juice and whisk again to combine.
  3. 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!
  4. 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.
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