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( Avgolémono )
Egg And Lemon Sauce
( Avgolémono )
Ingredients
1 cup of meat stock
2 eggs
Juice of 2 lemons
Method
Beat the eggs with the lemon juice, then add the stock to this slowly. Pour the sauce into a saucepan and stir slowly on a low heat, making sure it does not boil, because the egg will make it thicken.
Variation:-
1. If the sauce is to be eaten as a soup, more stock can be added and as much lemon as desired.
2. If a thicker sauce is required, one more egg can be added to the basic recipe.
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