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Avgolemono Sauce

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Avgolemono Sauce
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Preparation
15 min.
Cooking
16 min.
Тotal
31 min.
Servings
4
"Avgolemono sauce is usually served with fish and it adds an amazing taste to it"

Ingredients

  • eggs - 3 pcs.
  • lemons - the juice from 2 lemons (freshly squeezed)
  • salt - 2 pinches
  • white pepper - 2 pinches (or black)
  • broth - 1.5 cups (300 ml)
  • flour - 1 tbsp. with tip (optional)
measures

How to make

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.

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