| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Fruits, Meats |
Greek |
Sauces, Cheese/eggs, Fruits, Greek |
6 |
Servings |
INGREDIENTS
| 3 |
lg |
Eggs |
|
|
Juice Of 1 Lemon (About 1/4 cup) |
| 1 1/2 |
c |
Well Seasoned Chicken Stock |
INSTRUCTIONS
Avgolemono is easy to make and creates quit a stir at a formal dinner
party. It is an almost ethereal sauce, light, foamy, and a beautiful pale
yellow color. It is a great accompaniment to roasted meat or chicken, or
poached fish, and it is heartily recommended for boiled artichokes. Add
another cup of chicken stock and serve this as a perfect first course soup.
In a large mixing bowl, beat the eggs with a whisk until lemon colored and
frothy, then beat in the lemon juice until the mixture is very foamy. Whisk
in the hot stock a little at a time until the sauce is light in color and
foamy. Serve immediately.
Yield: About 2 cups
From The Complete Book Of Sauces by Sallie Y. Williams
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