Avgolemono (Greek Egg And Lemon Sauce) Recipe

Name: Avgolemono (Greek Egg And Lemon Sauce)
Ingredients: 3 lrg Large eggs Juice Of 1 Lemon (About 1/4 c.); 1 1/2 c. Well Seasoned Chicken Stock

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $0.14 view details

3 lrg Large eggs Juice Of 1 Lemon (About 1/4 c.)
1 1/2 c. Well Seasoned Chicken Stock

Directions

Avgolemono is easy to make and creates quit a stir at a formal dinner party. It is an almost ethereal sauce, light, foamy, and a beautiful pale yellow color. It is a great accompaniment to roasted meat or possibly chicken, or possibly poached fish, and it is heartily recommended for boiled artichokes. Add in another c. of chicken stock and serve this as a perfect first course soup.
In a large mixing bowl, beat the Large eggs with a whisk till lemon colored and frothy, then beat in the lemon juice till the mix is very foamy. Whisk in the warm stock a little at a time till the sauce is light in color and foamy. Serve immediately.
Yield: About 2 c.

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Amount Per Serving	%DV
Serving Size 59g
Recipe makes 6 servings
Calories 4
Calories from Fat 1	25%
Total Fat 0.06g	0%
Saturated Fat 0.02g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 93mg	4%
Potassium 47mg	1%
Total Carbs 0.24g	0%
Dietary Fiber 0.2g	1%
Sugars 0.0g	0%
Protein 0.59g	1%

Avgolemono (Greek Egg And Lemon Sauce) Recipe

Ingredients