Why You’ll Love Fasolakia with Avgolemono
Fasolakia with Avgolemono captures the heart of Greek home cooking. It combines fresh green beans with a rich, creamy egg-lemon sauce. Moreover, this dish is light yet comforting. As a result, it fits perfectly both as a side dish and a healthy vegetarian main course.
Additionally, it comes together with just a few humble ingredients. Nevertheless, the result is luxurious and deeply satisfying. For a refreshing Greek meal, this recipe shines bright!
History and Origin of Fasolakia with Avgolemono
Traditionally, green beans have been a staple in Mediterranean diets for centuries. In Greece, fasolakia dishes, whether in tomato sauce or avgolemono, date back to the days of small village cooking.
Furthermore, the avgolemono technique — blending egg and lemon into a silky sauce — has roots tracing back to ancient Greek and Sephardic Jewish cuisines. It was originally a clever method to add richness without heavy cream or butter. Consequently, Greek families embraced it in countless vegetable and meat dishes.
Today, Fasolakia with Avgolemono remains a beloved treasure, offering both nutrition and comfort in every bite.
Fun Facts About Fasolakia with Avgolemono
- Fasolakia means “little beans” in Greek.
- Avgolemono translates to “egg-lemon”, a staple sauce across Greece.
- Although traditionally vegetarian, some versions add a handful of boiled potatoes for a heartier meal.
- Not only is it popular in homes, but it also appears on Greek tavern menus throughout the summer.
Expert Tips for Perfect Fasolakia with Avgolemono
- First, always use fresh, crisp green beans for the best flavor. Frozen beans work too; however, they may result in a softer texture.
- Next, do not overcook the beans. Instead, keep them tender yet vibrant. Moreover, blanching them quickly before adding the sauce helps lock in their beautiful green color.
- When preparing the avgolemono sauce, temper the eggs slowly with hot broth. Consequently, the sauce stays creamy and does not curdle. Finally, serve immediately to enjoy the freshest flavor possible!
Cooking and Serving Suggestions
Fasolakia me Avgolemono pairs wonderfully with crusty village bread. For a complete Greek meal, serve it alongside grilled meats, roasted lamb, or baked fish.
Additionally, it shines when accompanied by a simple Greek salad with feta cheese and Kalamata olives. Meanwhile, a drizzle of extra lemon juice before serving elevates the freshness even further.
For those who prefer, you can even enjoy it cold the next day — the flavors deepen beautifully overnight.
❓ FAQ: Fasolakia with Avgolemono
What type of green beans should I use?
Fresh green beans are ideal. However, you can use high-quality frozen ones if fresh are unavailable.
How do I keep the avgolemono sauce from curdling?
Temper the eggs carefully by adding warm broth slowly while whisking. Moreover, do not pour the egg mixture into boiling liquid directly.
Can I make Fasolakia with Avgolemono vegan?
Yes! Replace the egg-lemon sauce with a simple lemon-olive oil dressing. Although the texture differs, the flavor remains bright and delicious.
How long does it last in the fridge?
Properly stored in an airtight container, Fasolakia me Avgolemono lasts about 2–3 days. However, it’s best enjoyed fresh!
Closing Thoughts: From Our Greek Table to Yours
Ultimately, Fasolakia with Avgolemono brings warmth, brightness, and tradition to your table. Whether you serve it as a cozy side or a light meal, it carries the soul of Greek village kitchens with every bite.
Additionally, it’s easy enough for weeknights but special enough to wow guests. Therefore, don’t hesitate to try it — you’ll be surprised at how something so simple can taste so rich!
In conclusion, let’s move to some additional common questions below to help you master this beautiful Greek classic even further.
Fasolakia me Avgolemono (Green Beans in Egg-Lemon Sauce)
Equipment
- Large pot or deep sauté pan with lid
- Medium mixing bowl (for avgolemono)
- Small bowl (for cornstarch slurry)
- Whisk
- Wooden spoon or silicone spatula
- Ladle
- Knife and chopping board
Ingredients
For the Green Beans
- 500 g 1.1 lb green beans, trimmed (fresh or frozen)
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 3 tbsp extra virgin olive oil
- 1 cup water or vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
For the Avgolemono (Egg-Lemon Sauce)
- 1 large egg
- Juice of 1 lemon about 3–4 tbsp
- 1 ladle hot cooking liquid from the pot
- 1 tbsp cornstarch + 1 tbsp cold water optional, but recommended
Optional Garnish:
- Fresh chopped dill or parsley
- Extra virgin olive oil drizzle
Instructions
Step 1 – Cook the Green Beans
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 5–6 minutes until softened.
- Stir in the minced garlic and cook for 1 minute.
- Add the green beans and stir to coat with the aromatics.
- Pour in the water or broth, season with salt and pepper, and bring to a simmer.
- Cover and cook on low for 20–25 minutes, until beans are tender and liquid is reduced.
Step 2 – Prepare the Avgolemono
- In a small bowl, dissolve 1 tbsp cornstarch in 1 tbsp cold water (optional but highly recommended).
- In a medium bowl, whisk the egg and lemon juice until frothy. Stir in the cornstarch slurry if using.
- Slowly add a ladle of hot cooking liquid from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.
- Return the avgolemono mixture to the pot, stirring gently. Heat over low for 2–3 minutes until slightly thickened. Do not boil.
Step 3 – Serve
- Taste and adjust seasoning.
- Garnish with dill or parsley and a drizzle of olive oil.
- Serve warm with bread or rice.
Notes
- The cornstarch trick makes avgolemono much more stable and creamy—ideal for beginners or for reheating leftovers.
- To enrich the sauce, use 1 whole egg + 1 yolk.
- Don’t let the sauce boil after adding avgolemono to avoid curdling.
