Avgolemono Sauce
Avgolemono sauce is a silky Greek lemon egg sauce that’s rich, tangy, and naturally creamy without using any dairy.
Servings: 8 servings
Cost: 10
Ingredients
- ¼ cup Juice of 2 large lemons
- 1 cup warm chicken broth
- 3 eggs
- 2 egg yolks
- Fresh Greek oregano finely chopped (optional)
- Salt to taste
- Black pepper to taste
Instructions
Whisk Eggs
- In a bowl, whisk the eggs and yolks until smooth and slightly frothy.
Add Lemon Juice
- Whisk in the fresh lemon juice until fully combined.
Temper the Eggs
- Slowly pour in the warm chicken broth, a little at a time, whisking constantly to prevent curdling.
Heat Gently
- Transfer to a saucepan and cook over low heat, stirring constantly, until slightly thickened and silky. Do not boil.
Finish and Serve
- Season with salt and pepper, stir in oregano if using, and serve immediately.
Video
Notes
- Always temper eggs slowly
- Do not boil the sauce
- Use fresh lemon juice
- Stir constantly while heating
- Best served immediately
- Reheat gently
Nutrition
Calories: 42kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 135mg | Potassium: 41mg | Fiber: 0.02g | Sugar: 0.4g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 0.4mg
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