Fasolakia me Avgolemono (Green Beans in Egg-Lemon Sauce)
Fasolakia me Avgolemono is a traditional Greek dish featuring tender green beans simmered in a light, flavorful egg-lemon sauce. This comforting, vegetarian dish is simple to prepare and perfect for any meal, offering a fresh taste of the Mediterranean. The secret to a smooth, creamy sauce lies in the optional cornstarch method, which ensures your avgolemono never curdles. Serve with crusty bread for a satisfying, wholesome meal!
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
Tips:
- 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.