Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Avgolemono Sauce Ala The Dumpling Cookbook Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Sauces Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Egg yolks
1 Teaspoon(s) Cornstarch
1 Cup(s) Chicken broth, heated or
Water
1 Lemon, juice of
1 Pinch(s) Cayenne pepper
Salt and pepper to taste
1 Tablespoon(s) Dill, fresh chopped
Directions:
Combine the egg yolks and cornstarch in the top of a double boiler.
Beat with a whisk until the mixture is light and frothy. Add the hot
broth or water, beating with a whisk all the time. Cook over simmering
water until the sauce starts to thicken. Never let this sauce come
anywhere near boiling-it will curdle. Add the lemon juice and cayenne.
Correct the seasoning. Garnish with dill and serve. Typos by Brenda
Adams <adamsfmle@sprintmail.com> NOTES : Serve with Keftedes Posted
to MC-Recipe Digest V1 #328 Recipe by: Maria Polushkin, The Dumpling
Cookbook From: Brenda Adams <adamsfmle@sprintmail.com> Date: Tue, 03
Dec 1996 19:55:13 -0800

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 230
Calories From Fat: 135
Total Fat: 14.9g
Cholesterol: 540.3mg
Sodium: 766.1mg
Potassium: 426.6mg
Carbohydrates: 11g
Fiber: <1g
Sugar: 2.5g
Protein: 13.6g


Scale this recipe to Servings [?]