Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

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) - Share Your Recipe!

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

3 Eggs
Juice Of 1 Lemon, About 1/4
1 1/2 Cup(s) Well Seasoned Chicken Stock
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.

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

Scale this recipe to Servings [?]