Greek Lemon Sauce, Avgolemono
Many years ago a very good friend of mine married
a Greek. I remember she and I making stuffed grape leaves (dolmas) with an egg
and lemon sauce (avgolemono) for her pre-wedding party. I remember the sauce was
a breeze, but the grape leaves were a bit of an undertaking. We made over 100
of them.
Today I don't have any problem buying canned stuffed grape leaves. They're very flavorful. I always keep a can in the pantry. I usually buy Sultan brand from Wegman's. They make a great last minute type of appetizer for guests or a simple snack for the family. They can be served, hot, cold or room temperature.
Stuffed
grape leaves just have to have lemon and egg sauce over them to make them authentic.
This sauce is three simple ingredients that are the perfect accompaniment.
Please read my "cooks tips" following the recipe.
Egg
Lemon Sauce (Avgolemono Sauce)
3
egg yolks
1/3 cup lemon juice, strained
1 cup hot chicken broth
Whisk the yolks until they are frothy. Slowly add the lemon juice and continue whisking for another minute. While continuing to whisk slowly add 1/2 cup of the HOT broth. When it's incorporated add the remaining broth.
Place
the mixture in a heavy bottomed sauce pan and continue whisking until the mixture
thickens. Don't let this boil.
Cooks
tips: I used to whisk this entirely by hand, no more. I use my hand mixer
until I get to the point where the mixture goes on the stove. I've made this recipe
many times and sometimes it just doesn't want to thicken up. I do add corn starch
as necessary when that happens.
Click
here to print this recipe
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