Avgolemono: Traditional Greek Egg-Lemon Sauce

White Fish Fillet in lemon and herbs sauce
This lemon sauce is usually used on vegetables and casseroles but also works with fish. Juanmonino / Getty Images
    20 mins
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In Greek: αβγολέμονο, pronounced ahv-ghoh-LEH-moh-no

This creamy sauce has a lemony taste that works wonderfully with most vegetable dishes - casserole and steamed - and is a favorite with stuffed cabbage. Use it to give a special touch to leftovers containing ground meat, rice, or vegetables where the lemon taste will blend.

What You'll Need

  • 2-3 eggs, separated
  • 1 tablespoon of water
  • juice of 2-3 lemons
  • broth from the dish being cooked (or hot beef or chicken broth or stock)

How to Make It

Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladleful of broth, beating (or whisking) continuously. Add the avgolemono sauce to the dish being cooked, stir, cover with a towel for 10 minutes and serve.

Alternate Preparation

Use boiling meat or chicken stock if you want to prepare it for a dish that doesn't have its own liquid, like leftovers. Remember to add the liquid very slowly, beating or whisking continuously, so it mixes smoothly.