Avgolemono
By: Anonymous
Published: Friday, March 12, 2010 - 5:31am

Ingredients




2 cups chicken stock
3 large eggs
1 large egg white
1/4 cup fresh lemon juice
1/2 teaspoon salt

Preparation

1 Heat stock in a small saucepan until hot 2 Combine the eggs, egg white, lemon juice, and salt in the top of a double boiler and beat with an electric mixer at high speed until frothy. 3 Add 1 cup hot stock in a stream, beating, then stir in the remaining 1 cup stock. 4 Set over simmering water and cook sauce, whisking, until slightly thickened. 5 Serve immediately

About


Avgolemono is a Greek specialty similar to hollandaise sauce, but lighter and brothier. It is made with egg and lemon juice mixed with broth, and heated until thickened, but before it boils, so the egg doesn't curdle.