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Recipe Name: Avgolemono (greek Egg And Lemon Sauce) Submitted by: Administrator
Source: Source Description:
Ethnicity: Greek Last Modified: 2/22/2014
Base: Sauces Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Eggs
Juice Of 1 Lemon, About 1/4
cup
1 1/2 Cup(s) Well Seasoned Chicken Stock
Directions:
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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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