|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 7g||26%|
|Total Sugars 18g|
|Vitamin C 143mg||717%|
|*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.|
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.
2 to 3 large eggs, separated
1 tablespoon water
2 to 3 lemons, juiced
1 1/2 cups broth
Beat the egg whites until foamy.
Beat in egg yolks, water, lemon juice, and 2 to 3 ladlefuls of broth, beating (or whisking) continuously.
Add the avgolemono sauce to the dish being cooked.
Stir, and cover with a towel for 10 minutes.
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.