How to cook
Beat the eggs with the lemon juice and salt (use two small lemons or one large one). They should obtain a thick consistency and start emulsifying.
Put the pot on low heat or in a water bath and pour most of the broth (or water, pre-heated slightly but not hot)
Stir with a wire whisk until it starts to thicken.
To save time, you can do the following:
In the remaining broth, beat a spoonful of flour and pour the sauce in it. Boil for another 5 minutes on the 4th to 5th degree of the hob. This way, in a shorter time density will be obtained, but it will retain its original authentic taste.
Season the Avgolemono sauce with white pepper and dill, if desired. I sprinkle it with dried dill instead of fresh, since I like its aroma way more.
Serve the fluffy, tender sauce with fish, meat or vegetables. It can be used for a lot of things and goes with almost everything.
At home, we most often prepare this sauce for fish recipes, because of its strong lemon taste and sour taste.