How to make
Avgolemono is a classic Greek sauce and soup base made from eggs and lemon juice, known for its smooth texture and bright citrus flavor.
Beat the eggs with the lemon juice and salt (use two small lemons or one large lemon). The mixture should become thick and start to emulsify.
Place the bowl over very low heat or over a double boiler and pour in most of the broth (you may also use lightly warmed water, but it should not be hot).
Whisk continuously with a wire whisk until the sauce begins to thicken.
To save time, you can do the following.
In the remaining broth, whisk the flour until completely smooth and add it to the sauce. Cook for about 5 minutes over medium-low heat while stirring. This helps the sauce thicken faster while still preserving its authentic flavor.
Season the Avgolemono sauce with white pepper and dill if desired. Dried dill can also be used instead of fresh dill for a slightly different aroma.
Serve the fluffy and delicate sauce for fish, meat, or vegetables. It is very versatile and pairs well with many dishes.
At home, this egg-based sauce is most often prepared with fish recipes because of its distinctive lemon flavor and refreshing acidity.
Learn also how to make the popular Hollandaise sauce.
