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EGG LENON SAUCE

Egg Lemon Sauce ( Avgolemono Sauce )

 

Egg Lemon Sauce or Avgolemono Sauce is widely used in Greek food recipes. It can be used to thicken soup and stew dishes, or to serve it on top of cooked vegetable and meat recipes.

Take a look at this lemon and egg sauce recipe that is not hard to be prepared and it is a very quick and cheap way to turn your plain meal into a festival of flavours for you.

The name comes from the Greek words avgo and it means egg and lemoni – lemon. It is a sauce that is widely used on the Mediterranean and it is served with many dishes as dolmades, stuffed zucchini, lamb fricassee, any many other vegetable or fish soups.

INGREDIENTS:

3 egg yolks

3 egg whites

1 lemon

Squeeze the juice of the lemon and leave it on the side. Beat the whites with a whisk or use an electric mixer. Add the egg yolks and the lemon juice.

Simmer the meal in the pot until it is cooked. Then take the pot from the heat.

Use a laddle to take out some of the water from the pot, add it slowly into the bowl with the sauce and constantly whisk so the eggs will not curdle.

This is done so the eggs can get warm enough so it will be safe to pour the sauce back in to the pan where they can be cooked safely.

When you have poured the egg mixture back in the pan lift it from the handles and move the pan right and left, slowly so the sauce will go everywhere.

At this point you should see your soup turning into a creamy yellow sauce. Put the pan back on the stove for 2-3 minutes but do not bring it to boiling point. We do this so the sauce will not curdle the next day if we heat the soup.

Take it off the stove and cover it with a clean cotton towel for 10 minutes. Then serve.

Tips:

When you use the lemon and egg sauce to be served on the top of a dish add some salt and pepper to it.

Take the lemon out from the refrigerator and hour before you squeeze it so you will get greater amount of juice.

If you are experienced in the kitchen you can beat whole eggs not separate them , it is faster this way but eggs do curdle easier if you do not add enough hot broth to them.

If you want a thick sauce keep the towel for 10 minutes if not decrease the time.

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