Avgolemono, from the words avgo = egg and lemoni = lemon, is a Greek sauce made with eggs, lemons and stock from the food we are cooking.
It takes a little practice to learn How to make Avgolemono sauce, but it’s not diffficult at all if you follow my instructions.
The amount of stock / broth added depends on how thick you wish the consistency of this sauce. If you are making soups, use 1 cup of hot broth to prepare the soup but still there will be a lot of broth in the sauce pan so the sauce will not be very thick.
In some dishes, like Dolmades, when they are cooked, you may not need to add all the leftover broth from the food. In the case of dolmades we reserve about one cup of broth and the remaining is discarded.
Usually this sauce thickens after a while because of the olive oil or other fat contained in the dish which in combination with the egg, makes a thick emulsifier.
However, if you are cooking something lean i.e. turkey or chicken mince, if you want the sauce to be thick, then add a tablespoon of corn flour (cornstarch) dissolved in the egg-lemon mixture.
Some people do not add the egg whites out of fear that they may curdle but if the hot stock is added gradually while beating the eggs continuously, this will not happen.
Some people like having froth in their avgolemono, so they beat the egg whites first, almost to a meringue consistency. Then the yolks and lemon juice are beaten into the egg whites until just combined.
I prefer mine without the froth, so I use the eggs whole, without separating them.
After tempering the eggs, pour the sauce in the hot food and as the eggs may still curdle, toss it around so that the sauce reaches the bottom of the pot.
Let the sauce rest for about 15 minutes before serving, so as to give some time for the sauce to thicken.
This sauce is mostly know from Chicken Avgolemono Soup, but apart from soups, this sauce is also used in other Greek dishes like Dolmades (stuffed vine leafs), Giouvarlakia (meatball soup), Pork Fricassée, Lahanodolmades, Kolokassi (taro), Stuffed Courgets (zucchini), Lamb Fricassee etc. Each recipe will be explained separately.
How to Make Avgolemono Sauce
Preparation time: 5 minutes
- 3 eggs
- the juice of two juicy lemons (about 1/2 cup)
- 1 cup of hot broth
- 1 tablespoon of corn flour (cornstarch) optional
- Beat the eggs with a fork or a hand mixer and add the lemon juice.
- Add the corn flour (starch), if necessary, and mix until it has dissolved.
- Turn off the heat and take broth with a ladle.
- While still beating the eggs, start pouring hot stock, a little at a time.
- Pour all the avgolemono mixture in the pot and holding the saucepan, toss it around, so that the sauce reaches the bottom.
- If you are making soup, stir it well with a ladle.
- Set aside for about fifteen minutes and then serve.
Kopiaste and Kali Orexi,