Avgolemono Sauce
Jul 2nd, 2007 | By Peter Minakis | Category: SauceIn Greek: αβγολÎμονο, pronounced ahv-ghoh-LEH-moh-no
This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes – casserole and steamed – and is a favourite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.
Avgolemono Sauce
1 cup of hot stock, ladled from the roasted courgettes, dolmades or cabbage rolls or any other stock
2 eggs
juice of 1 lemon
2 heaping Tbsp of flour
2 tbsp of butter
Vegeta seasoning to taste
- Using a whisk, mixer or hand blender, whip up your eggs and lemon juice and reserve.
- In a sauce pan, melt your butter on medium heat and add your flour, constantly stirring. Your aim is for a light-brown roux. When this colour is achieved, add your stock to the sauce pan and stir for a few minutes to mix and thicken. Take the sauce pan off the heat. Whip up your white sauce and set aside.
- Re-whip your egg-lemon mixture and here’s the tricky part. Put your sauce pan back on the element (low heat) and take 1 ladle of egg lemon sauce and s-l-o-w-l-y pour it into your white sauce and simultaneously stir. Continue to slowly add remainder of egg-lemon to white sauce.
- Take off the heat, adjust for seasoning and pour half of your Avgolemeno into your casserole and pour the rest in a gravy boat for serving extra sauce at the table.
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© 2007, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
I’ve had Avgolemeno soup – the sauce sounds wonderful, and extremely useful…
Katie,
It appears in many Greek recipes…soups, cabbage rolls, dolmades, with fish and meat.