From time to time you will see in various greek recipes to talk about a sauce that is being casually called avgolemono (egg-lemon) which we add in several recipes. As simple as it seems in its creation you need to have done it quite a few times in order to manage and master it. Well, at least for me it took me some time.
I have to say however the combination of avgolemono with some of the greek recipes takes the taste a level higher like for example the magiritisa soup recipe or giouvarlakia.
So I decided to make the following post in order to try and explain it a little bit better but also use this article as a point of reference in future.
In general you will see many variations in the way that is made depending on the chef I guess and how many people are eating. Typically if you are cooking for 4+ people then you will need to increase the number of eggs.
Anyway off with the recipe.
Ingredients for Egg lemon sauce (avgolemono)
- 2 Eggs
- 1/2 glass of lemon
- 1 teaspoon of olive oil
How to cook egg lemon sauce (avgolemono)
- Crack eggs in a bowl and whisk until frothy
- Continue beating and add lemon juice
- Take 2 ladles worth of hot broth from whatever dish you’re cooking and slowly pour into egg froth, mixing. This is important. Don’t forget this or the eggs will curdle.
- Add back into your main dish and stir!
- You’ve now added Avgolemono to your meal 🙂
Ideally when you are adding the avgolemono to your food, then it’s the last step you are making in creating your food, at least in all the recipes that I know of. After that you should remove the food from the heat and let it cool down keeping in the same time that foamy sauce on top of the food.