Avgolemono Sauce for vegetables (Greek Tapas)

Apr 12, 2020

Yields1 Serving
 5 ½ cups stock from cooked vegetables
 1 cup chicken stock
 2 eggs
 juice of 2 lemons
1

Reduce stock by about 1/2 cup (about 10 minutes) and keep warm.

2

In a bowl, beat the eggs until light and foamy, about 3 minutes. Beating continuously, gradually add the lemon juice, then the hot stock. When all the stock has been added, pour the contents into a saucepan and heat very gently until it coats the back of a spoon and thickens slightly, 2-4 minutes. Don't let it boil or it will curdle.

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Ingredients

 5 ½ cups stock from cooked vegetables
 1 cup chicken stock
 2 eggs
 juice of 2 lemons

Directions

1

Reduce stock by about 1/2 cup (about 10 minutes) and keep warm.

2

In a bowl, beat the eggs until light and foamy, about 3 minutes. Beating continuously, gradually add the lemon juice, then the hot stock. When all the stock has been added, pour the contents into a saucepan and heat very gently until it coats the back of a spoon and thickens slightly, 2-4 minutes. Don't let it boil or it will curdle.

Notes

Avgolemono Sauce for vegetables (Greek Tapas)
IngredientsDirections