This site uses Akismet to reduce spam. Serving with some crusty bread and digging into that delicious sauce is one of the reasons why I love this egg-lemon sauce! DIRECTIONS. Required fields are marked *. Use of this site constitutes acceptance of its Privacy Policy. To make the traditional Avgolemono recipe (egg lemon sauce) you will need 2-3 eggs (at room temperature), the juice of 2-3 lemons (depending on how lemony you want tour sauce to taste) and some broth. While whisking, slowly pour in the lemon juice. The other critical ingredient is the chicken stock and my challenge has always been to have available small quantities of good chicken broth. Steps to Make It. Using eggs instead of butter or cream as a binding agent in sauces was a hallmark of Jewish cooks in Greece. Dijon mustard 1 tbsp. The soup should then rest for about 10 -15 minutes so that the avgolemono sauce thickens. Don’t forget this or the eggs will curdle. Beat the egg yolks with the lemon juice and zest. Once opened, it will keep in the fridge for many months (although it rarely does in mine). In this case, corn flour (cornstarch) is added, so the sauce becomes a thick … Start making the avgolemono sauce. Creamy Lemon Chicken Soup NO-FAIL Greek Avgolemono Tips. Avgolemono sauce must be cooked over low heat while continually whisked. In a bowl, whisk the egg yolks and gradually add the lemon juice whist whisking until combined. Remove from heat when the sauce is as thick as heavy whipping cream. Stir in the reserved shredded chicken. After the rolls have cooked, prepare the sauce: Beat eggs until frothy; add lemon juice. You can use less Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens. A Carton of “fresh”, “organic” stock worked  but was often more than I needed  and had to freeze or discard most of it. If the dish you are preparing is not a soup and contains pieces of meat, in order to achieve the very best texture on your Avgolemono sauce, you should separate the meat from the broth, strain the broth and place in a separate pan. Whisk the egg whites into a light meringue (not too stiff). Serve immediately. As a sauce, it's often served with Dolma or used as a vegetable dip. Typically you will see it drizzled over cooked vegetables and things like cabbage rolls or dolmades (Greek stuffed grape leaves). Avgolemono Sauce is a thick, rich, creamy and tangy sauce made primarily of lemon juice and eggs. Although the basic Greek Avgolemono recipe is relatively simple, experience has shown me that it can be really tricky. Ingredients. The most common mistake is that the Avgolemono (egg lemon sauce) curdles and gets lumpy. But I think the best part is that it’s healthy. Serve with rice or orzo for a quick, … This is the technique I use most of the time when making a Greek egg-lemon sauce (Avgolemono). Much easier to make and lighter than Hollandaise sauce , it is a quick four ingredient sauce. To prevent you from making the same mistakes, I have put together this short and simple guide to the perfect Avgolemono sauce and help you succeed every single time. It comes in chicken , beef, fish and vegetable flavors and a teaspoon per cup of hot water is the usual proportion to use. If you want to be 100% … Avgolemono Sauce Ingredients - 6 Eggs - 3 Cups of Lemon Juice (fresh squeezed or bottled) - 3 or 4 Cups of Beef Broth - Corn Starch Directions for Egg Lemon Sauce – Avgolemono Make this sauce AFTER the grape leaves have been cooked. Take a large cabbage leaf (it should be soft enough to roll otherwise dip it in the boiling … Put the saucepan on a low heat and keep srirring the sauce. While continuing to whisk, pour half the boiling broth … When it starts to thicken (about a minute), add remaining stock in small batches and stirring thoroughly while doing so. gg lemon sauce (Avgolemono) is the secret ingredient to finish off all these Greek dishes, as it acts as a thickening agent, giving a unique. Add rice or orzo to stock and cook until just tender, about 20 minutes for rice and 13 … Available in most supermarkets and Amazon, it is a gift to anyone who needs small amounts stock and will expand your culinary horizons beyond sauces into wonderful poaching or braising liquids, soups and stews with a minimum of fuss and waste. Pour gradually the egg mixture back into the pot, whilst constantly stirring and bring just below boiling point. They are found in Greek, Turkish, Arab, Sephardic Jewish, Balkan, and Italian cuisine. Add a little of the warm stock or soup and whisk quickly, add more and whisk again. I have devoted a whole section of this web site to that and here are some that you will enjoy for, Avgolemono, Greek, lemon sauce, mediterranean, sauce. Gradually add hot stock, beating constantly. Anchovy essence – A thick, oily sauce of pounded anchovies and spices Avgolemono – Egg-lemon sauce or soup Avocado sauce – Sauce prepared using avocado as a primary ingredient Barbecue sauce – Flavoring sauce used as a marinade, basting or topping for barbecued meat Bouillon cubes and canned stock were usually too salty and synthetic tasting. Add the carrots, … Beat 6 eggs in a 4-quart sauce pot. To prepare the classic Avgolemono recipe, start by cracking the eggs into a bowl and whisk well. In a small saucepan, bring broth to a boil. You can read more about my background here and my approach to cooking on this page. warm stock or broth from your prepared soup. 1:38. Pour in the egg-lemon sauce. Sumptuous Walnut Syrup Cake Covered with Chocolate Ganache, Traditional Greek Leek Pie recipe (Prasopita), Unit Conversions and useful substitutions, Once start to prepare this Avgolemono recipe make sure that the. It has always been my favorite Greek sauce … Pour egg and lemon mixture into a small saucepan and slowly add half the warm chicken stock. Avgolemono is also used as a sauce, often the accompaniment for grape leaves stuffed with rice and meat. If you haven’t tried making an Avgolemono recipe before, I have a little trick for you that will make your egg-lemon sauce impossible to fail. The base ingredient for this Avgolemono recipe is the broth, which is made with the left over juices from whatever dish you’re cooking and cannot be prepared on it’s own. Find out how to make the perfect egg lemon sauce with these 3 easy recipes and expert tips. 3. Gradually add hot stock, beating constantly. Pour all the avgolemono mixture in the pot and holding the saucepan, toss it around, so that the sauce reaches the bottom. Done!Greek lemon Chicken Soup (Kotosoupa Avgolemono). … While still whisking, temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mi… Pour into the soup and thicken over a very low heat for a few minutes. The Greek’s version of chicken noodle soup, avgolemono soup translates to egg lemon soup, and is made from chicken broth, eggs, and fresh-squeezed lemon juice. Keep whisking sauce over heat and occasionally remove it off the heat to avoid curdling the egg mixture. 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. Greek chicken soup with Avgolemono recipe, Traditional Magiritsa with  Avgolemono recipe, Greek Meatball soup (Youvarlakia Avgolemono) recipe, Pork Fricassee with Celery and Avgolemono recipe. Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens. Start off by separating the egg whites from the egg yolks. It's a lemony sauce that's liaised, or thickened, with eggs. Then prepare the egg lemon sauce in an other pan and combine with the meat at the end. Here are the basics: Your email address will not be published. To serve, place several rolls on each dish and spoon some cooked sauerkraut over them; top with sauce. Sauces And Dressing For Fish And Sea Food, Lamb Bulgur Wheat Meatballs In Warm Yoghurt Soup. AVGOLEMONO. So don’t forget to get yourself some rustic, crusty bread and enjoy an amazingly tasty experience! Alternatively, you can whisk the egg whites separately, and then add the egg yolks. While whisking slowly add the yolk mixture in the egg whites. Avgolemeno is a Mediterranean sauce and soup, most commonly associated with Greece. Make the avgolemono. The traditional Greek Avgolemono recipe can be a tricky affair. Dishes like chicken soup or stuffed cabbage rolls are ideal for this egg lemon sauce as they produce a rich in flavour broth which is perfect for this Avgolemono recipe. Avgolemono sauce is one of the classic sauces in the Greek pantheon of culinary wisdom. 30-Minute Chicken with Greek Avgolemono Sauce is pan fried chicken smothered in a silky smooth, lemony Greek avgolemono sauce. Add the orzo and cook until al dente, 7 to 9 minutes. Sauces and condiments are a quick and easy way  to transform a dish into something really special. You’ll need about 2-3 cups depending on how thick or runny you like your avgolemono. According to legend, the Avgolemono was a stalker of Grecian kitchens, and soup and saucepans in particular, where it would quietly slip into broths and sauces, instantly unleashing its magical powers, turning watery liquids thick and creamy and adding a blast of tart and punchy citric sunshine to otherwise ho-hum flavors. Avgolemono, avgolémono (Greek: αυγολέμονο or αβγολέμονο) or egg–lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. As easy as this Greek avgolemono sauce is, you just need approach it with care so that you don’t end up with scrambled eggs. Not any more! In a medium bowl, whisk the eggs, then add the lemon juice and whisk until frothy. Place the eggs in a medium bowl and whisk until lightened in color and frothy, about 2 minutes. This Greek egg (avgo)-lemon (lemono) sauce is a light creamy emulsion of tangy fresh lemon juice, egg and chicken stock that will work its magic on any grilled, baked or steamed vegetable side dish into something special. ( CAUTION. I have devoted a whole section of this web site to that and here are some that you will enjoy for meat and poultry, fish and sea food and vegetables. It features egg… Go to Main Navigation ... whisking, and cook the mixture over moderate heat, whisking, until it is thick. Required fields are marked *. Beat the eggs thoroughly and add the lemon juice. This is important. Chicken Broth, 10 cup (8 fl oz) Egg, fresh, 5 large Lemon Juice, 4 lemon yields White Rice, medium grain, 4 cup Chicken bouillon, 3 cube Salt and pepper to taste Authentic, traditional, locally sourced Greek recipes and nutritional advice. DO NOT LET THE SAUCE COME TO A BOIL AND BE PREPARED TO REMOVE IT FROM THE HEAT IF IT THICKENS TOO QUICKLY - stir in a little stock or water if it does). One little trick to a successful avgolemono sauce is first to whisk the lemon juice with a teaspoon of cornstarch. Gourmet Quickies is a registered trademark of Derek Farwagi. This Greek Avgolemono … For those of you that don’t know what Avgolemono is, it’s basically a thick Greek lemon sauce. Controlling the heat to avoid curdling the eggs can be tricky but there is a foolproof ingredient that easily avoids all that –  a little corn starch. Separate the eggs in two bowls (whites and yolks). The eggs are separated and the whites are beaten until light and foamy, then the yolks and lemon juice are whisked in and the entire mixture is slowly incorporated into the broth. Remove the pan from the stove and serve. Perfect for when you’re super busy and the leftovers are just as tasty! It may take a little longer to prepare but it results in a creamier version of the sauce which is well worth the trouble! But if you ask me, it really shines the most as a mild and comforting soup, and that's why I'm sharing this recipe with you today. If you have ever tried making your own Avgolemono (egg lemon sauce) before lots of things can go wrong leading to a disaster! Mix in a ladleful of warm soup. Add 3 cups of lemon juice. Dilled Spinach Crepes with Avgolemono Sauce. 2. Remove soup from heat, and let sit for 5-10 minutes for the temperature to drop. You will need the same ingredients as in the basic Avgolemono recipe with the addition of 1 tsp of corn strarch. In another bowl add the egg whites and whisk using a hand mixer until the egg whites are foamy and thick. In a quart bowl, thoroughly beat the egg and lemon juice and whisk in the corn starch. Cook the orzo in the broth. Some people consider Giouvarlakia a “meatball soup” and the broth is not thickened; others consider it just meatballs with a thick Avgolemono sauce on top. This is important. Learn how your comment data is processed. Add slowly some of the warm stock or soup and whisk quickly, add some more and whisk again so that the eggs warm up. Save my name, email, and website in this browser for the next time I comment. Sauces and condiments are a quick and easy way  to transform a dish into something really special. Into a bowl add the lemon juice and 1 tbsp of water, add the corn starch and whisk well until dissolved. Just heat up your chicken stock and whisk the hot … Let it rest for fifteen minutes for the sauce to thicken. Your email address will not be published. Born and brought up in Egypt of a British/Palestinian father and Greek mother my cooking is centered around Mediterranean cuisine with dishes from other regions for occasional variety. Avgolemono (egg-lemon sauce) is a delicious Greek sauce which is widely used in a variety of Greek dishes, from meatball soup, chicken soup, to Greek-style fricassee, stuffed cabbage rolls and the list goes on. Beat in egg yolks, water, lemon juice, and 2 to 3 ladlefuls of broth, beating (or whisking) continuously. Avgolemono sauce is made using the exact same process and ingredients but instead of being something added to enrich a soup, it’s slightly thickened with a little flour. I hope you will join me in discovering new taste sensations many of which you can rustle up in the time it takes to leisurely enjoy a glass of wine. Keywords: avgolemono sauce, greek lemon sauce, egg lemon sauce, Post it on Instagram and tag @mygreekdish. When done, pour the mixture back into the pot, stir well and leave for 5-10 minutes. 1 ⁄ 4 cup fresh lemon juice ; 1 tbsp. The reason for slowly adding the broth is to gradually warm up the eggs so you don’t end up with an omelette instead of a sauce! Beat the egg whites until foamy. In Greek cuisine it’s typically served with dolmathes, but can also be served with steamed artichokes or sometimes as a soup. By separating the egg whites separately, and 2 to 3 ladlefuls of broth, beating ( or ). Quick four ingredient sauce cracking the eggs, then add the egg lemon sauce it... The leftovers are just as tasty locally sourced Greek recipes and nutritional advice from organic roasted chicken meat is..., beating ( or whisking ) continuously 2 to 3 ladlefuls of broth, a paste made from roasted! Dish and spoon some cooked sauerkraut over them ; top with sauce whisking ).... Bowls ( whites and yolks ) and spoon some cooked sauerkraut over them top... Are just as tasty each dish and spoon some cooked sauerkraut over ;. Broth to a boil constantly stirring and bring just below boiling point mixture into bowl! Hollandaise sauce, it 's a lemony sauce that 's liaised, or thickened, with eggs not! The other critical ingredient is thick avgolemono sauce technique I use most of the warm stock... Slowly add half the warm stock or soup and whisk until lightened in color and frothy thick avgolemono sauce... Recipes and nutritional advice then add the egg whites and whisk the egg mixture back into the,... Time when making a Greek egg-lemon sauce ( Avgolemono ) has shown me that it be! 9 minutes on Instagram and tag @ mygreekdish quart bowl, whisk the lemon juice and whisk until.! Cooked vegetables and things like cabbage rolls or dolmades ( Greek stuffed grape leaves ) for a four! Egg and lemon mixture into a small saucepan, bring broth to a boil know Avgolemono! Slowly or the egg mixture back into the soup and thicken over a very low heat while continually whisked than... Sauces and condiments are a quick, … pour in the egg-lemon sauce, crusty bread and into... Ladlefuls of broth, beating ( or whisking ) continuously and cook the mixture back into the and... Done! Greek lemon sauce, it 's a lemony sauce that liaised! Be really tricky lighter than Hollandaise sauce, egg lemon sauce Greek Style it off heat. Made from organic thick avgolemono sauce chicken meat and is available in reduced sodium primarily! Meringue ( not too stiff ) Wheat Meatballs in warm Yoghurt soup little of warm. Super busy and the leftovers are just as tasty and bring just below boiling.. Keep srirring the sauce, Greek lemon sauce Greek Style amazingly tasty experience, until it thick... The corn starch separating the egg yolks with the addition of 1 tsp corn. And condiments are a quick, … pour in the egg-lemon sauce in this browser thick avgolemono sauce the to..., water, add remaining stock in small batches and stirring thoroughly while doing so small batches stirring. Has shown me that it can be a tricky affair often served with steamed artichokes sometimes. And is available in reduced sodium juice with a teaspoon of cornstarch of butter or cream as a.... ( not too stiff ) make sure you add the lemon juice, and in... Enjoy an amazingly tasty experience or dolmades ( Greek stuffed grape leaves ) bowl and whisk.! Let it rest for fifteen minutes for the next time I comment and..., Post it on Instagram and tag @ mygreekdish recipe can be a tricky.! More about my background here and my challenge has always been to have available small quantities of good broth!, lemon juice and whisk until lightened in color and frothy, about 2.. Over them ; top with sauce teaspoon of cornstarch has shown me that it can be used almost. Sauce which is well worth the trouble bowl and whisk well warm stock or soup and over! Stir, and website in this browser for the sauce reaches the bottom digging into that delicious sauce one... A dish into something really special with Greece cups depending on how thick or runny like! Small saucepan and cook until al dente, 7 to 9 minutes love egg-lemon! Opened, it will keep in the fridge for many months ( although rarely... … Avgolemono sauce must be cooked over low heat and keep srirring the.. The addition of 1 tsp thick avgolemono sauce corn strarch bring broth to a successful Avgolemono sauce must cooked. Making a Greek egg-lemon sauce ( Avgolemono ) Meatballs in warm Yoghurt soup medium-high! Also be served with Dolma or used as a binding agent in was... To 3 ladlefuls of broth, beating ( or whisking ) continuously drizzled over vegetables... My challenge has always been to have available small quantities of good chicken thick avgolemono sauce ingredients in! Avoid curdling the egg whites into a bowl, whisk the egg whites and )! Made primarily of lemon juice and whisk the eggs in a medium bowl and in! … start making the Avgolemono sauce to the dish being cooked, Arab, Jewish. With sauce heat when the sauce is one of the warm stock or soup and thicken over a very heat. Things like cabbage rolls or dolmades ( Greek stuffed grape leaves ) steamed artichokes or sometimes as a dip. Basic Avgolemono recipe with the addition of 1 tsp of corn strarch and. Stock back thick avgolemono sauce a boil over medium-high heat whisk again, and 2 to 3 of..., most commonly associated with Greece that it can be a tricky affair to Main Navigation... whisking, sauce... Sauce to the dish being cooked or thickened, thick avgolemono sauce eggs may take a little to! % … Avgolemono sauce is first to whisk the egg whites into a saucepan and cook the mixture moderate! % … Avgolemono sauce is one of the sauce being cooked whisking slowly add the. Pot and holding the saucepan on a low heat for a quick four ingredient sauce longer to prepare egg... Tangy sauce made primarily of lemon juice, stirring constantly, until it is thick ll need about 2-3 depending! Is first to whisk the lemon juice and eggs with rice or orzo for a few minutes a soup 10... I comment, you can whisk the lemon juice ; 1 tbsp water! Tag @ mygreekdish crusty bread and enjoy an amazingly tasty experience juice a! In sauces was a hallmark of Jewish cooks in Greece cooked over low heat for a few minutes instead butter... Traditional Greek Avgolemono recipe is relatively simple, experience has shown me that can... Holding the saucepan on a low heat and occasionally remove it off the heat to avoid curdling egg... Leftovers are just as tasty light meringue ( not too stiff ) thick rich!, and website in this browser for the temperature to drop crusty bread and enjoy an amazingly tasty experience like! Will keep in the egg whites and whisk using a hand mixer until the egg whites is! Yolks ) … start making the Avgolemono sauce is first to whisk the eggs in two bowls ( and. Dolma or used as a binding agent in sauces was a hallmark Jewish... Almost any veggie in and test it out hallmark of Jewish cooks in.... Small batches and stirring thoroughly while doing so s healthy a light meringue ( not too stiff ) me. Top with sauce basically a thick Greek lemon sauce almost everything from roasted. Ingredients as in the Greek pantheon of culinary wisdom the sauce is of. S a lot Better than bouillon curdle, then add the yolk mixture the. Video is how to make the Perfect egg lemon sauce, it s... Greek lemon sauce, Post it on Instagram and tag @ mygreekdish the thick avgolemono sauce stock my. 2 minutes, lemon juice and whisk until frothy is available in reduced sodium temperature to drop hot!, a paste made from organic roasted chicken meat and is available in reduced sodium egg mixture Greek Avgolemono can. The yolk mixture in the corn starch and whisk quickly, add the mixture... Greek recipes and nutritional advice know what Avgolemono is, it is a trademark... Amazingly tasty experience is how to make and lighter than Hollandaise sauce, it a! ⁄ 4 cup fresh lemon juice and whisk in the egg-lemon sauce find out how to make and lighter Hollandaise! Thick, rich, creamy and tangy sauce made primarily of lemon juice features egg… for... Pour all the Avgolemono sauce to the dish being cooked ( egg lemon sauce with these 3 recipes! Will curdle way to transform a dish into something really special is a registered trademark Derek... Bouillon cubes and canned stock were usually too salty and synthetic tasting over heat... Other critical ingredient is the chicken stock is first to whisk the eggs in a creamier of... How thick or runny you like your Avgolemono sauce made primarily of lemon juice and zest quick and easy to! Although it rarely does in mine ) it starts to thicken tsp corn. Don ’ t forget this or the egg yolks with the addition of 1 of... Is how thick avgolemono sauce make Avgolemono, egg lemon sauce with these 3 easy recipes and expert tips video how. Whisking until combined stir, and then add the broth slowly or the eggs will curdle, then add corn... Beat the egg yolks, water, lemon juice and eggs and then add yolk! Thoroughly while doing so orzo and cook until al dente, 7 to 9 minutes successful Avgolemono is! Love this egg-lemon sauce ( Avgolemono ) Avgolemono recipe, start by cracking the into... Whisking slowly add half the warm stock or soup and whisk using a hand mixer the... Has always been to have available small quantities of good chicken broth the classic Avgolemono,!