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

3 Egg yolks
1 Teaspoon(s) Cornstarch
1 Cup(s) Chicken broth, heated or
1 Lemon, juice of
1 Pinch(s) Cayenne pepper
Salt and pepper to taste
1 Tablespoon(s) Dill, fresh chopped
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 <> NOTES : Serve with Keftedes Posted
to MC-Recipe Digest V1 #328 Recipe by: Maria Polushkin, The Dumpling
Cookbook From: Brenda Adams <> 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

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