Classic Greek Avgolemono Sauce

Versatile Greek egg and lemon sauce for enhancing soups and meats.

This versatile Greek sauce, made with eggs and lemon, can enhance a variety of dishes including soups, meats, dolmades, and fish. Its creamy texture and vibrant lemon flavor make it a staple in Greek and Mediterranean cuisine.

Recipe Details

Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Servings: Varies

Full Ingredient List

3 eggs
2 lemons, juiced
1 cup hot broth from your cooking dish
1 teaspoon flour (optional)
Salt and pepper to taste

Avgolemono Sauce

Tools and Equipment

whisk
bowl
ladle

Ingredients

Quantity	Name	Preparation Notes
3	eggs	cracked and whisked until frothy
2	lemons, juiced
1 cup	hot broth from your cooking dish
1 teaspoon	flour	optional
to taste	salt
to taste	pepper

Instructions

Step 1: Crack the eggs into a bowl and whisk until frothy. (Tips: Ensure the eggs are well-whisked to prevent curdling.)
Step 2: If using, add 1 teaspoon of flour and continue beating. (Tips: Flour can help thicken the sauce, but is optional.)
Step 3: Stop beating and add in the lemon juice. (Tips: Incorporate the lemon juice gradually for even mixing.)
Step 4: Ladle two portions of hot broth from your dish slowly into the egg mixture while stirring continuously to temper the eggs. (Tips: This is crucial to avoid curdling.)
Step 5: Return the Avgolemono mixture to the main dish and stir well. (Tips: Ensure the mixture is well incorporated to thicken the dish naturally.)

Additional Information

Notes: Avgolemono sauce must be integrated with a dish that contains enough hot liquid for tempering the eggs.

Background: Avgolemono is a traditional Greek sauce known for its tart and creamy attributes, used widely across Mediterranean cuisine.

Geographic Region: Greek

Occasion: Everyday

Recommended Pairings

Dolmathes
Chicken Soup
Fish Dishes