Avgolemono (greek Egg And Lemon Sauce)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits, Meats | Greek | Cheese/eggs, Fruits, Greek, Sauces | 6 | Servings |
INGREDIENTS
| 3 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 60
Calories From Fat: 28
Total Fat: 3.1g
Cholesterol: 94.8mg
Sodium: 121.4mg
Potassium: 107.6mg
Carbohydrates: 3g
Fiber: <1g
Sugar: 1.3g
Protein: 4.7g