Traditional Greek Egg-Lemon Sauce (Avgolemono)

White fish fillet in lemon and herbs sauce
. Juanmonino / Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4
Nutrition Facts (per serving)
207 Calories
6g Fat
37g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 207
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 8%
Cholesterol 142mg 47%
Sodium 187mg 8%
Total Carbohydrate 37g 14%
Dietary Fiber 7g 26%
Total Sugars 18g
Protein 10g
Vitamin C 143mg 717%
Calcium 87mg 7%
Iron 2mg 13%
Potassium 651mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: αβγολέμονο, pronounced ahv-ghoh-LEH-moh-no

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

Ingredients

  • 2 to 3 large eggs, separated

  • 1 tablespoon water

  • 2 to 3 lemons, juiced

  • 1 1/2 cups broth

Steps to Make It

  1. Beat the egg whites until foamy.

  2. Beat in egg yolks, water, lemon juice, and 2 to 3 ladlefuls of broth, beating (or whisking) continuously.

  3. Add the avgolemono sauce to the dish being cooked.

  4. Stir, and cover with a towel for 10 minutes.

  5. Serve.

Alternate Preparation

Use the boiling meat or chicken stock if you want to prepare it for a dish that doesn't have its own liquid, like leftovers. Remember to add the liquid very slowly, beating or whisking continuously, so it mixes smoothly.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of foodborne illness.