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 eggs (separated)
- 1 tablespoon of water
- 2 to 3 lemons (the juice)
- For flavoring: 1 1/2 cups of broth (from the dish being cooked, or hot beef or chicken broth or stock)
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 food-borne illness.