Avgolemono Sauce

Jump to Recipe

Avgolemono sauce is a thick, creamy, smooth sauce with a lemony zing. This sauce is an amazing addition to a lot of foods.

List of Ingredients for the Avgolemono Sauce

• Chicken Broth
• Cornstarch
• Eggs
• Lemon juice

. First, start by whisking your eggs. Next add your lemon juice and cornstarch and whisk until combined. Set aside. Meanwhile, heat up the broth, bring to a boil and reduce heat.

Grab a ladle and place your egg mixture very close to the broth. Remember when you were asked to rub your belly and tap your head at the same time? Guess what?! I’m going to ask you to do something that requires both hands doing something differently. My Yia Yia always had somebody on stand by to do one part. You would think with 2 teenage boys in the house I’d have a helping hand right? Let’s just say that I feel like I have some sort of super power when I do this.

HOW NOT TO CURDLE THE EGG SAUCE

First, make sure you have your ladle in one hand and the whisk in the other. Next take a ladle of hot broth and add it to the lemon mixture…..WHISK AS FAST AS YOU CAN for 10 seconds repeating this step 2 more times. You should start to see the lemon mixture get foamy.

The reason why I have turned you into a madman/woman for 30 seconds is because what you are doing is called tempering. This is a process where you are adding a very hot liquid to room temperature liquid. By doing this you are making sure the eggs don’t curdle when you add the mixture into the pot with the rest of the broth. Once you’ve whisked your arm off (hopefully not literally) add the tempered mixture to the remaining broth and yup, you guessed it, WHISK! You can take this part a bit slower because of all the hard work you did to temper the liquids. The sauce will foam and thicken. Take a look below.

That’s it! My go to dish for this particular way of making this sauce is my YIA YIA’S Stuffed Pepper recipe. Most stuffed pepper recipes are with a tomato sauce, which is just as yummy. This way is the way I grew up eating stuffed peppers. I hope this recipe changes up some of your dishes so they aren’t the “same” every time. Enjoy!~Christina

What to serve the Avgolemono Sauce with

• Grilled/Baked Poultry
• Grilled/Baked Meats
• Grilled/Baked fish
• Grilled/Baked vegetables
  

Different Methods to make Avgolemono Sauce for soup

AVGOLEMONO SAUCE FOR SOUP-METHOD 1:

• 4 eggs and the juice of 2 lemons whisked together. Add in about a 1/4 cup of hot broth to the egg sauce whisking constantly. Continue this step a couple more times and add to soup. Stir. This method produces a thin, lemony sauce. Try it in my spinach soup!

AVGOLEMONO SAUCE FOR SOUP-METHOD 2:

• 4 eggs, separated and the juice of 2 lemons. Beat the egg whites until they form soft points. Add in the yolks, one at a time, whisking constantly. Gradually whisk in lemon juice. Add in about a 1/4 cup of hot broth to the egg sauce whisking constantly. Continue this step a couple more times and add to soup. Stir. This method produces a more thicker, creamier sauce for your soup or stew.